
Class. 



Book . T 7 ? 
GopightN 



COMRIGHT DEPOStT. 



RIGHT FOOD 
THE RIGHT REMEDY 



RIGHT FOOD 

THE RIGHT REMEDY 



BY 



CHARLES C. FROUDE, B. Sc. 



«j* 



ASTORIA -NEW YORK 

ED MALMQUIST 

1921 









©CI.A614070 



i 



Copyright, 1921 by 
CHARLES C. FROUDE 

All Rights Reserved 

Published March, 1921 



Set up and printed 
in the United States of America 

BY 

William Haedrich & Sons 
Brooklyn - New York 






m 



\4 »2\ 



ft 



Acknowledgment 

HPHE author wishes to express his cordial 
**■ thanks and grateful appreciation to Dr. 
Harry Ellington Brook, Los Angeles, Cali- 
fornia, for his patient, painstaking and thor- 
ough criticism of the manuscript; and for his 
suggestions from fifty years of experience 
and thought in the field of food and health. 

The author is also much indebted to Dr. 
J. H. Tilden, Dr. R. L. Alsaker, Alfred 
McCann and many others for many thoughts 
and suggestions from their large experience, 
practice and researches. 



CONTENTS 



Page 

The Basis of Diet .1 

Beginning a Diet 3 

What Will Diet Cure? (Part One) .... 7 

What Will Diet Cure? (Part Two) .... 13 

Acute Diseases 17 

Fasting 24 

Food Poisoning. (Auto-Intoxication) .... 35 

Overeating 39 

Digestion 41 

Mastication 44 

Drinks and Drinking 48 

Food Classification 52 

Class One Foods 53 

Food Salts 54 

Devitalizing Foods 68 

Raw Food vs. Cooked Food 69 

Vegetables 71 

Fruit 76 

Dehydration • . .83 

Class Two Foods 85 

Meat 89 

Cheese 93 

Eggs 94 

Legumes 96 

Peanuts 98 

Nuts 100 

Class Three Foods 102 



Xll CONTENTS 

Page 

Starch 103 

Bread and Cereals 104 

Potatoes - 115 

Fats 116 

Sugar 118 

Natural Sugar 123 

Honey — Maple Sugar — Dark Brown Sugar .... 125 

Milk 128 

Buttermilk 135 

Commercial Milk Substitutes 137 

Salt — Condiments — Spices — Vinegar 138 

Desserts 140 

Our Food Requirements 142 

Food Combinations 156 

Food Lists 182 

Menus 207 

Frequency of Meals 209 

Morning Meal 211 

Noon Meal 216 

Starch Meal Menus 218 

Night Meal 223 

Meat Meal Menus 225 

Eating When Away From Home: When Traveling . 227 

Diet of Country People 232 

Lunches to Carry 235 

Box Lunch Menus 237 

Diet for the Overweight 240 

Diet for the Underweight 242 

Laxative Foods — Constipating Foods 244 

What is Disease? 247 

Diet During Pregnancy 248 



CONTENTS Xlll 

Page 

Diet Following Pregnancy 249 

Children 250 

Baby Feeding 254 

Young Children . . 266 

School Children . . . 269 



COOK BOOK 

Page 

Vegetables 277 

Fruits 279 

Salads 280 

Salad Dressings 284 

Dairy Products 286 

Soup 287 

Meats 289 

Fish 292 

Eggs . 293 

Legumes: Beans — Peas — Lentils 294 

Potatoes 295 

Bread and Cereals 296 

Sandwiches 297 



INDEX 299 



PREFACE 

j^nHIS book is a simplified handbook of practical in- 
^^ formation on the subject of food, arranged for the 
convenience of the physician, the patient, and the person 
who, being well, desires to remain so. 

It tells simply, plainly, and understanding^ what foods 
are best to eat under all conditions — whether young or 
old, well or ill, in warm or cold weather, while doing 
sedentary work or heavy manual labor. 

This book presents the essential facts of this univer- 
sally important subject, giving the vital principles con- 
cerning food and diet as gathered through years of study 
and research from the fields of scientific investigation 
and experiment, thus making it possible to obtain, easily 
and quickly, a dependable food knowledge which will be 
of service throughout one's entire life, or that of the 
family. 

The book also gives a practical philosophy of health — 
the reasons for health and the causes of disease — a know- 
ledge which gives double defence against the demon 
Disease entering the home and giving some loved one over 
to the Grim Reaper. 

To become skilled in a trade, to study a profession, to 
train eye and hand to execute works of art, to be suc- 
cessful in business, requires years of education, exper- 
ience, and thought. But not one of these can compare 
with the value of good health to an individual. Health 
is the basis of genuine success, and is worth all the efforts 
put forth to attain it. 

Simply to read the philosophy of eating, as set forth in 
these pages, will repay the reader. If followed out in 
action, it will assure him good health, long life, and 
happiness. 



RIGHT FOOD-THE RIGHT REMEDY 



THE BASIS OF DIET 



All nature is under the reign of law — everything, from 
the tiny, single-celled protozoa to the mightiest planet. A 
seed germinates, grows, matures, and produces a seed of 
like kind, according to a fixed law. Then we have the 
laws of gravitation, laws of attraction and repulsion, 
laws of tides, laws of seasons. Even the elements of 
nature — gas, liquids, solids, heat, cold, fire, electricity, 
etc. — are all governed by law. 

Is it reasonable to suppose that the Creator would have 
started this world on its course with its oceans, rivers, 
mountains, forests, and the beasts of the field, the birds 
of the air, and the fish of the sea, and then in His own 
image create man, the climax of all creation, and place 
him in a world of law, but leave him without a law to 
govern his physical life? Such a thing is unthinkable. 
God has done what reason plainly suggests should be 
done. He has established a code of laws governing the 
life of man — governing man in Spirit, Mind, and Body. 

Inasmuch as the Creator has established the laws 
governing man's physical life as well as his spiritual, is 
it not reasonable to believe that in His sight it is just as 
serious to break physical laws as it is to break the Ten 
Commandments ? 

Is it reasonable to think that there is a penalty exacted 
for violating spiritual laws, and at the same time none 
when physical laws are transgressed ? 



2 RIGHT FOOD — THE RIGHT REMEDY 

Is not the pious-faced, saintly person only half way 
observing God's law when he adheres to the spiritual, but 
ignores the physical? Obedience to moral and spiritual 
law is largely dependent upon obedience to the laws 
of health, for man is a unity — a living whole — and not 
divided into three distinct parts, Spirit, Mind, Body. 

A hopeful, optimistic life is practically impossible for 
one who has broken God's physical law in relation to his 
food, and is suffering physical punishment (disease). 

When the Bible says that man's body is the temple of 
the Spirit — the dwelling place of the Most High God, and 
"If any man destroy the temple, him will God destroy" 
— how is man going to avoid the issue. Where's the 
chance of mere man escaping the Law of Compensation 
— the Law of Nature — the Law of God? The Law of 
Nature and the Law of God are identical. You cannot 
transgress one without transgressing the other. 

Is it not clearly evident that ill-health is a penalty for 
breaking the Law, rather than a curse of God, as some 
believe it is? God is good; God is great; God is just. 
He and His Law are consistent. 

Is it reasonable to think that man can escape the Law, 
for are not the laws of man's physical life just as unalter- 
able as the laws of tides, seasons, attraction and repul- 
sion? Would not chaos reign supreme in the world if 
the natural laws were suspended for one moment ? Would 
not simply the suspension of only one of the great laws 
— the law of gravitation — cause a violent earthly up- 
heaval? Most certainly. Yet some people do not for a 
moment consider that the same Supreme law which 
unalterably governs all Nature also unalterably governs 
their own bodies. 



BEGINNING A Dl£T 



BEGINNING A DIET 



You sometimes hear a person say, "Oh, yes, I've tried 
'dieting/ It did me no good." What a statement to 
make ! There are as many kinds of diet as there are 
foods — good, bad, and indifferent. Some "reform" and 
"calory theory" diets are more harmful than the ordin- 
ary haphazard method of eating. 

Many dietetians have tried their theories on persons 
whose bodies have not lost all their resistance — reactive 
power. In such cases a high percentage of cures has re- 
sulted. But when these dietetians undertake to apply 
their theories to persons who are ill and who have lost 
this reactive power, failures result. 

The "calory theory" — feeding so much heat-producing 
food — in its failure to provide proper nourishment, has 
proved that nutrition is not a matter of mere eating, but 
a matter of assimilation and combustion — of the body 
utilizing the food eaten. 

The assimilation and combustion of food depend upon 
nerve energy as much as nerve energy depends upon food, 
and there are many things which reduce nerve energy. 

It is not only what you eat that matters, but how much, 
how often, how thoroughly you masticate the food, 
whether you eat when you are not hungry, are tired, ex- 
cited or angry. Worry, jealousy, envy, spite, laziness, poor 
cooking, incompatible mixtures of food, food of poor 
quality, use of drugs, drinks that are too hot or too cold, 
excessive use of condiments, the use of tobacco and alco- 
holic beverages, are influencing factors for digestive dis- 
turbances. 



4 RIGHT FOOD — THE RIGHT REMEDY 

The age, sex, size, weight, mental condition, tempera- 
ment, vitality, environment and occupation of the indi- 
vidual; and the severity and duration of any disease he 
may have, must be taken into consideration before a diet 
is prescribed. 

The harmful effect of a wrong mental attitude is more 
fully discussed on pages 21 to 23. 

Each person must be governed by the many different 
factors peculiar to himself. It is therefore extremely 
difficult, if not impossible, to prescribe a stereotyped 
menu, expecting it to be beneficial to every one. Only 
the fundamental laws governing the digestion, assimila- 
tion and combustion of foods can be stated. Each per- 
son must intelligently study these laws, and then regulate 
the menu to his special needs. 

The person who regulates his diet according to the 
laws of Nature, giving it a fair trial for at least three 
months, cannot fail to be benefited. It is absurd to 
expect that the effects of wrong habits, extending, per- 
haps, over twenty years, can be removed in as many 
days. Yet there are some, who, finding themselves still 
possessed of their disease after a regimen of right living 
for a few days, return to their previous bad habits, con- 
demning diet and other doctrines of right living. 

Life is worth living, if we know how to get the most 
out of it. Few, if any, get the best out of life. The 
masses struggle through life without realizing their 
highest possibilities, and too often the latter half of life 
is spent in regretting the first half, and endeavoring to 
overcome its legacy of ills. 

Begin now to live — especially to eat properly. This 
does not mean that you should become a food crank, 



BEGINNING A DIET 5 

analyzing everything that goes into your stomach, and 
the conditions and sensations of that patient and over- 
worked organ. Do not make your individual menu a 
topic of discussion with persons who believe themselves 
to be authorities on the subject of food. Their ideas 
and suggestions may not only be wrong, but harmful. 

Pay no attention to the jibes and jeers of those ignor- 
ant of dietetics. Their mockery of the laws of Nature 
is sacrilegious. They are affected with mental astigma- 
tism and do not perceive the unfailing truth that "as ye 
sow, so shall ye also reap" — that those who ignore 
Nature's laws never fully realize their highest possi- 
bilities. 

Those who offer reasons for not following the laws 
of health, pointing out some who have attained a high 
mental or physical state without giving special attention 
to their health, must remember that a few years of wrong 
living, or an occasional case where one has lived to an 
advanced age, even though he has ignored the laws of 
health, cannot be taken as an argument that wrong living 
is to become a rule of life. These rare instances are 
due to mental or physical heritage — plus environment — 
which contributed to their success. The whole period of 
life of a group of persons must be taken to prove or dis- 
prove the advantages of right living. Inasmuch as nearly 
every person who has reached the middle age of life 
is suffering from some form of disease, it is positive proof 
that the common method of living is wrong. 

It is pitiful to meet those who oppose you as you begin 
a rational diet. They will tell you that they are not in- 
terested in the promotion of health, and will cite many 
instances of persons who disregarded the laws of health, 



6 RIGHT FOOD — THE RIGHT REMEDY 

yet lived to be very old. True, many such people do live 
to be very old, but for every person who lives thus and 
reaches the age of 75, a thousand, living the same way, 
failed to reach the age of 50. 

Too many plots of consecrated ground, marked- by a 
slab bearing the epitaph, "Gone, but not forgotten, " or 
"Requiescat in pace," are occupied by those who dis- 
regarded their health early in life. Most of them have 
been taken off before their time by paralysis, "heart 
failure," "galloping consumption," acute Bright's disease, 
or some other preventable disease. 






WHAT WIIX DIET CURE? 

WHAT WILL DIET CURE? 



Part One 



This question will arise in the mind of the reader who 
looks to diet to cure his disease. Before considering the 
cure for disease, the principles involved in a cure should 
first be understood. To understand the principles of 
curing disease, it is necessary to know what disease is 
and what causes it. 

Health is normal. Disease is perverted health. 

The causes of disease are those things which pervert 
health, things which are contrary to the laws of Nature. 
Man's health comes from obeying the natural law, while 
sickness is the result of its violation. 

Everyone knows that Nature has established a fixed law 
for the child's diet for the first year of life. Is it not 
reasonable to suppose that there are certain laws for every 
other year, whether one or fifty? Why should a limit 
be placed upon the length of time you are to remain under 
Nature's laws? 

Each person is largely responsible for his own health. 
Inherited tendencies, however, play an important part. 

Tendency to disease is better understood when it is 
known that man is born with certain diathetic (constitu- 
tional) tendencies; not born with the disease, but born 
with a tendency to that disease. Whether or not disease 
follows its inherited tendency depends largely upon per- 
sonal daily habits, whether or not they conform to 
Nature's laws. 

It is this inherited diathetic tendency of an individual 
that should have attention early in life. The health of a 



8 RIGHT FOOD — THE RIGHT REMEDY 

nation begins with its ancestors. Their life habits we 
cannot govern, but it is our duty, and the power lies 
within us, to govern our own life habits, so that they 
conform to Nature's laws, thereby giving to our posterity 
its normal, natural heritage. "Visiting the iniquity of 
the fathers upon the children" is true physically, mentally, 
morally, and spiritually. 

The heritage (inherited tendency) may be a curse 
throughout life. A small percentage of the "incurables" 
are such by reason of their heritage, but the majority are 
such because they have too long violated Nature's laws 
relative to right living — they lived haphazardly, without 
regard to their mental, moral, spiritual, and physical 
welfare. 

Those who are physically bankrupt, and those who 
would avoid physical bankruptcy, should make a careful 
survey of themselves. They should determine and then 
correct those factors, mental and physical, which detract 
from health. 

It should be the aim of all to build vitality and store up 
a reserve supply of energy. Energy must be conserved 
in every way possible. There are unavoidable drains 
upon our reserve supply, and a reserve of vitality is our 
only assurance of continued health. An abundance of 
reserve energy forestalls, or throws off, illness. A person 
with low vitality succumbs under the pressure of disease. 

When illness comes, it should be regarded as a sign 
that the reserve energy is running low. 

Disease is significant. It is a red lantern hung out to 
warn you that danger (perhaps death) is ahead, unless 
you bring yourself to a halt. 

No person ever died, except by accident, without this 



WHAT WILL DIET CURE? 9 

red lantern being hung out as a warning that Nature's 
laws are being disobeyed. Most people, however, ignore 
these danger signals all along the road of life. These 
signals come in the form of pain, fever, "colds," coughs, 
colic in infants, and so on. When illness overtakes some 
people, they say that they have "caught" something. 

The logical procedure to follow when sick is first to 
determine, then remove, those enervating influences which 
are responsible for the illness. This is dealing with the 
law of cause and effect, for without going back to the 
cause, the effect (disease) cannot be cured. 

There are certain things to be done, other than remov- 
ing causes, to regain health. Nothing should be done to 
hinder Nature, but everything to assist her. It is impor- 
tant to know what to do during illness, hence directions 
are given further on. 

The functions of the body are carried out properly or 
improperly according to the amount of nerve energy a 
person may have. Without nerve energy, no organ of 
the body can perform its function. The greater the nerve 
energy, the better the health. 

Digestion of food requires nerve energy, just as does 
physical or mental labor, and this book — a book on 
food — is intended to tell the reader how to build up re- 
serve nerve energy — vitality — through diet. It would, 
however, be incomplete if mention were not made of 
numerous other factors which influence health, either by 
reducing or increasing nerve energy. 

We should know how to contribute to our supply of 
nerve energy in every possible way to assure a surplus 
to meet the extraordinary demands placed upon us at 
unusual times. Frequently our work is such as to cause a 



10 RIGHT FOOD — TH£ RIGHT REMEDY 

heavy drain. If our life habits, our eating, our pleasures, 
detract from our surplus energy instead of contributing 
to it, physical bankruptcy will be the result. 

To meet the demands that our work makes upon our 
nerve energy, it is necessary to correct life habits — to 
conserve energy instead of wasting it in harmful pleas- 
ures. Pleasures should be re-creating. They should be 
constructive instead of destructive. 

The relation of physical exercise to health is axiomatic. 
Physical exercise does not necessarily mean strenuous or 
laborious exercise or the development of knotty muscles. 
It means a proper and systematic use of all the muscles 
to promote supreme health, a suggestion worthy of serious 
attention by the sedentary w T orker. The more active will 
also profit by attention to it. 

Attention should also be given to correct breathing, 
proper ventilation, and the importance of the skin and its 
covering. 

The skin, one of the most important organs of the 
body, is a respiratory organ, hence needs aid and exer- 
cise. Unfortunately, most persons give the skin atten- 
tion only so far as they overbathe it with very hot water, 
which is debilitating, and weakens its resistance to sudden 
atmospheric changes. 

The skin is usually overclothed, especially when woolen 
underclothing is worn, which allows the skin so little 
chance to breathe. Linen is best; cotton next, and it 
should be light, not too tight, and porous enough to allow 
the air of Heaven to blow through it. In winter, ample 
protection should be obtained by wearing heavier outer 
garments, preferably woolens, as they give better pro- 
tection, and are lighter in weight. 



WHAT WIU, DIET CURE? 11 

Tepid baths are better than very hot baths, except when 
hot baths may be given in an emergency to increase elim- 
ination, as in acute illness. Only those who react quickly 
(get warm quickly) should follow the tepid bath, using a 
mild soap, with water graduated in temperature until it is 
cold. Such a bath should be followed by a brisk drying 
with a coarse towel. 

Dry friction baths are excellent, making it unnecessary 
to take so many water baths, and they better exercise the 
skin. 

A sensible Greek general ordered his soldiers to have 
one good sweat a day, discovering it to be the only way 
to keep his army in fighting condition. 

The best way to obtain a sweat is, of course, through 
bodily exercise, so conducted that the sweat glands per- 
form their function of eliminating some of the body 
waste. Sweating may be produced lazily, or quickly to 
increase skin elimination at the onset of acute illness, by 
wet or dry steam or hot water baths. 

For the steam baths, special rooms are generally re- 
quired. For the hot water baths, either the whole body 
is immersed; or a so-called foot-bath taken, soaking the 
feet in water as hot as can be borne until the whole body 
is sweating. 

There are so many who, because of weak hearts, should 
never take steam or hot water tub-baths, that no general 
commendation of them can be given. The hot foot-bath 
is the best and safest at all times for quickly increasing 
skin elimination. The tepid bath and dry friction bath 
are best for cleansing the skin. 

Except when continued sweating is desired after the 
hot bath, as when getting into a bed made warm by hot 



12 RIGHT FOOD — THE RIGHT REMEDY 

irons, the skin should be cleansed of impurities by using 
warm water and a mild soap, gradually decreasing the 
temperature of the water. This should be followed by a 
brisk dry rubbing of the skin with a coarse towel. 

Breathing: One's breathing should be full, deep, and 
regular. Rooms, particularly the sleeping rooms, should 
be most thoroughly ventilated at all times, with a constant 
circulation of fresh air. 

Exercise in the open air should be indulged in at least 
once daily for the increased respiration it compels. Most 
persons use but a fraction of their lungs. Walking, 
standing, and sitting erect will partly overcome this con- 
dition. Expand your lungs to their fullest extent pos- 
sible several times a day. 

To regain health under adverse physical and mental 
environment is always difficult, at times quite impossible. 
This is especially true in these days of world-wide rest- 
lessness. 

While the physical environment cannot always be 
changed, it is possible to adapt ourselves mentally to con- 
ditions. When laboring under fear, worry, anxiety, envy, 
jealousy, self-pity, etc., the physical body is handicapped 
by the mental. It is quite impossible to attain supreme 
health when this mental discord exists. 

Mental discord reduces nerve energy more surely than 
anything else. To insure the best results from a diet 
regime, mental discord should be avoided. 



WHAT WIUv DIET CURE? 13 



WHAT WILL DIET CURE? 



Part Two 



The dietetic cause of disease lies in wrong eating habits 
— overeating, insufficient mastication, improper foods, 
foods deficient in vital food salts, and improper cooking. 
The result of these dietetic errors is fermentation (auto- 
intoxication or self-poisoning), and a reduction of nerve 
energy, which weakens resistance to disease, especially 
such as one may inherit. Predisposition to disease 
varies — the predisposition may be to tuberculosis, cancer, 
catarrh, rheumatism, Bright's disease, diabetes, colds, 
skin diseases, typhoid, scarlet fever, smallpox, measles, 
paralysis, etc. Dietetic "curing" depends upon the cor- 
rection of the dietetic errors producing the fermentation 
which incites the disease. 

Dietetic "curing" should not be shrouded in mystery. 
It means simply that, with dietetic errors removed, 
Nature will take advantage of the opportunity to bring 
the individual back to the normal condition of man — 
health. The tendency of Nature is always toward the 
normal, and when we see anyone mentally or physically 
diseased we know that something has disturbed the 
natural forces. Wrong methods of eating are the dietary 
causes of disease, and the correction of the wrong methods 
of eating will bring a return to the normal path and to 
health. It is therefore evident that the "curing" of dis- 
ease, dietetically, requires the removing of the causes — 
the dietetic errors. 

In addition to dietary corrections, there must be a 



14 RIGHT FOOD — THE RIGHT REMEDY 

removal of those causes which contribute to the disease 
— which interfere with Nature. When these are cor- 
rected, Nature comes back into line, and health is the 
result. Where the breaking down or disintegration of 
organs or tissues has been too great, we find that the 
forces of Nature do not have sufficient power to bring 
back health. The disease had been allowed to progress 
too far and the removal of the cause was not made early 
enough. 

The method of "curing" diabetes, dietetically, is cited 
as an example of the wrong ideas commonly in vogue 
regarding the relation of diet to that disease. Sugar in 
the urine comes from the starch and sugar eaten, hence 
the line of reasoning has been that starches and sugars 
should be excluded from the diet. Meat, fish, eggs, 
cheese, and other hearty, staple foods are eaten to excess 
as a compensation for the starch and sugar omitted. 

Diabetes is a disease indicating digestive degeneration, 
and meat, fish, eggs, cheese and other staple foods, when 
taken in excess, quickly aggravate the degeneration. 
True, sugar will not appear in the urine if no sugar or 
starch is eaten, but feeding the other foods which cause 
degeneration will prevent the body from ever being per- 
manently cured, and may also cause death from some 
other disease. Such feeding means exchanging diabetes 
for some other disease from which the patient will per- 
haps die more quickly than he would have done because 
of the diabetes. Most diseases are indicative of diges- 
tive degeneration. Hence, the underlying principle of 
"curing" should be to stop the degeneration — to restore 
digestion to normal. 

The correct dietetic "treatment" for diabetes is to 



WHAT WIJX DIE}T CURE? 15 

return to the normal, natural way of living — eating in 
accordance with the natural laws explained in this book. 
Most diabetics eat too much of the hearty, staple foods ; 
these should be supplanted by fruits and vegetables. 

The dietetic "treatment" for Bright's disease usually 
consists in withholding meat and feeding a preponderance 
of starches. The pendulum has swung to the other 
extreme from diabetes. It seems that when these, as well 
as other diseases, begin, the individual, in his frantic 
effort to get well, goes to extremes, whereas he should 
choose the middle ground. That is, he should be 
moderate. 

In diseases in which there is a wasting away, the feed- 
ing is usually generous of the hearty, staple foods, with 
an aim to replenish the waste. Theoretically, this may 
be plausible and correct, but it is a fallacy. The generous 
feeding keeps up the digestive troubles, which in turn 
aggravate diseases to which there may be a predisposition. 

It is impossible to produce permanent weight and 
strength by over-feeding. The only way to replenish a 
wasting body is to feed it moderately, so that the digestive 
power will be increased. 

Some forms of rheumatism, as multiple articular rheu- 
matism, where a deposit has accumulated in some part of 
the body, are manifestations of fermentation. The toxins 
or poisons produced by the fermentation, which circulate 
in the blood, are deposited in the manner to which there 
is a predisposition. To "cure" such diseases dietetically, 
it is necessary to stop fermentation by proper feeding — 
by feeding an abundance of fruits and vegetables, the 
food salts of which will tend to counteract and dissolve 
the poisonous deposits. 



16 RIGHT FOOD — THE RIGHT REMEDY 

Many dietetic theories are based on unsound reasoning ; 
for instance, the subject of meat and rheumatism. Some 
people who have never tasted meat have rheumatism in 
its severest form. This is evidence that causes other than 
meat eating may produce rheumatism. In fact, starches 
and sugars cause as much, if not more, suffering among 
rheumatics as meat does. 

The skin, lungs, kidneys and bowels, the body's elimina- 
tive organs, can take care of normal body waste, but they 
cannot maintain even their normal power of functioning 
when burdened with the additional task of carrying off 
the poisons generated by food fermentation. This is one 
reason why kidney trouble is so prevalent. This also 
causes many catarrhal troubles (catarrh of uterus, nasal 
catarrh, catarrhal deafness, bronchial catarrh, etc.), for 
the mucous membranes take upon themselves the work of 
the regular eliminative organs. Catarrh, therefore, is an 
indication of overworked kidneys, and is positive evidence 
of errors in diet. 

Anything that contributes to digestive fermentation will 
aggravate any disease to which a person may be predis- 
posed. Hence, a cure through diet depends upon com- 
pliance with Nature's laws in our eating habits. 



acute: disease 17 



ACUTE DISEASE 



In acute disease the danger signal — the red lantern — 
gives immediate warning that Nature's laws are being 
violated and that the reserve nerve energy is being de- 
pleted. Then is the time to check the waste of nerve 
energy and conserve it in every possible way. 

In acute disease the body is surcharged with self- 
generated poisons, which must be eliminated through the 
normal channels — bowels, lungs, skin and kidneys. That 
the body may have at its command all available nerve 
energy to counteract and eliminate these poisons, the 
digestive work of the body is suspended, for nerve energy 
is as essential and costly to digestion as it is to physical 
or mental labor. This explains the necessity for fasting 
during acute illness, and why it is dangerous and often 
fatal to take anything except water. 

At such a time, when need of good elimination is of 
the greatest importance, the eliminative organs, as well 
as other parts of the body, weakened from a reduced 
supply of nerve energy, fail to function. This failure of 
normal elimination causes a rise in the bodily tempera- 
ture, which, in turn, is generally a good guide as to the 
condition of the eliminative functions. To burden these 
organs with anything except water at such a time will 
increase the fever, because the food, which cannot be 
digested, will decay in the alimentary tract, forming 
additional poisons, gases, alcohol and acids. These, 
absorbed by the blood, add to the burdens already carried, 
thus demanding additional effort from organs already 
deficient in power to resist and eliminate the poisons in 



18 RIGHT FOOD — THE RIGHT REMEDY 

the body. The addition of other poisons, if they do not 
cause immediate or sudden death, will certainly prolong 
the illness, for the more poisons the body must eliminate, 
the slower will be the recovery. Death occurs when the 
poisons are generated faster than the eliminative organs 
can carry them off. Eating at such a time to "keep up 
strength" is a delusion, responsible for more untimely 
deaths than are caused by all the wars this world has ever 
known. Only those who are grossly ignorant of the laws 
of Nature, or devoid of instinct, will follow such a 
regime. 

How long will it be necessary to fast ? Until the body 
temperature becomes normal, indicating that elimination 
is improved. 

Besides fasting and removing the causative factors of 
an acute disease, elimination should be aided by such 
natural agencies as proper ventilation ; hydrotherapy 
(such water treatments as baths and enemas) ; sunshine; 
and a right mental attitude. 

Proper ventilation aids elimination through the lungs. 
(See page 12). 

Baths aid elimination through the skin. ( See page 11). 

Enemas cleanse the bowels of decomposing fecal 
matter, from which poisonous toxins are absorbed by the 
blood. This fecal matter should be removed at the first 
symptom of illness, because the poisons generated in this 
way are virulent in their action. Impaction of decom- 
posing fecal matter in the lower bowel invariably accom- 
panies acute illness, because the nerve energy governing 
defecation (elimination) is reduced. Enemas should 
be used at the first indication of illness and until all the 
fecal matter is removed. An enema frequently reduces 



acute; disease: 19 

a fever one to three degrees immediately. Neglect to use 
the enema at the proper time causes many untimely 
deaths. 

The enema should be taken with warm water in the 
knee-chest position ; that is, with knees and head resting 
upon the floor. To take the enema in bed, lie on the back. 

"Colds" of the various types are manifestations of an 
excess of poisons — toxins — within the body. Some per- 
sons believe that they "catch" colds, whereas the immedi- 
ate cause lies in diminished elimination and a localized 
congestion. Whatever retards elimination and reduces 
nerve energy causes congestion. The underlying cause of 
"colds" is waste matter in the blood, due to eating too 
much mucus-forming food. 

To cure a "cold" : Fast. Take no solid or liquid food. 
Aid elimination by producing free perspiration. This is 
best carried out by taking a hot foot-bath after an enema. 
When the body perspires, get into a bed made warm by 
hot irons so that the body will not become chilled. Con- 
tinue the sweating by covering the body well, drinking 
freely of hot water. During acute illness it is very neces- 
sary that the body be kept warm by hot irons or hot bricks, 
as the heat-making functions of the body are lessened at 
such a time. The enema may have to be repeated daily 
for two or three days before the bowels are clean. A 
fast of several days may be necessary before the poisons 
in the body are eliminated. This plan will prevent more 
serious illness in nearly every case. 

To eat at such a time is folly. Eating "just a little 
bit of food" to "keep up the strength" is often just enough 
to cause death from the additional poisons such nourish- 
ment will generate. 



20 RIGHT FOOD — THE RIGHT REMEDY 

After recovering from an illness, during which natural 
methods only are used, the patient will be healthier than 
he previously was. The fast and the eliminative treat- 
ments free the body of poisons, and recoveries under 
natural treatment are not followed by "after effects." 

As no two persons are alike in health, no two can be 
alike in disease; hence diagnosis of disease is difficult. 
It is difficult to apply trade-names to diseases, for disease- 
names are simply trade-names. Diseases are due to im- 
paired nerve energy and improper elimination. The 
proper thing to do, regardless of the trade-name of the 
condition, is to correct the causative factors and aid 
elimination. 

The suggestions herein given, if followed, will make 
severe illness a rarity, for the establishment of good elim- 
ination and the removal of the causative factors of dis- 
ease will prevent the inflammatory processes within the 
body from reaching such a virulence that it becomes diffi- 
cult or even impossible to prevent death. 

When the destructive processes within the body have 
been neglected and allowed to develop, then everything 
fails and death results. 

The influence of weather is worthy of attention. 
When hot, cold, wet or dry periods are lengthy, they be- 
come monotonous. Their effect is to reduce nerve 
energy, which condition is conducive to disease. This 
factor accounts for the illness of many people at the same 
time, where this influence exists. Those who become sick 
are those whose bad habits have lowered their resistance. 
Fear at such a time is disastrous, for nothing consumes 
more nerve energy than fear. This is why many suc- 
cumb after others who were ill have recovered. 



ACUTE DISEASE 21 

Right Mental Attitude: The discord of mind may be 
manifest in such mental conditions as fear, anger, jeal- 
ousy, revenge, greed, self-pity, and the culmination of 
these — worry. 

Any one of these mental discords has the same ultimate 
result upon the physical body. The action of the mind 
in each instance is similar, each bringing physical harm 
because mental discord disturbs or inhibits many of the 
organic functions of the body. This interference, per- 
haps most marked upon the eliminative processes — the 
skin, bowels, lungs and kidneys — keeps those poisons and 
toxins within the body, which, normally, would be thrown 
off. To these are added the poisons and toxins produced 
by food fermentation, which is very responsive to any- 
thing hindering normal digestion and assimilation. Care- 
fully conducted experiments have proved that mental dis- 
cord practically suspends the digestion and assimilation 
of food. Eating at such a time is a two-edged sword, 
for not only does the fear, anger, worry, etc., cause 
physical harm, but the food eaten ferments, producing 
additional poisons in the body. 

Many toxins, generated as a result of mental discord 
within the body, are virulent and at times fatal. Nursing 
infants have been known to die suddenly at the breast 
of mothers who had just passed through attacks of fear, 
worry or anger. 

That mental discords seriously affect the body is mani- 
fested in the sudden death of many, and the increased 
severity of the illness of others, caused by unexpected bad 
news. During all sickness, especially in acute illness, 
fear, doubt, and worry should be banished from the 
patient's mind. Nothing will kill a patient so surely as 



22 RIGHT FOOD — THE RIGHT REMEDY 

doubt of his recovery. A person, not having as com- 
plete control of his mental faculties when he is sick as 
when he is well, is prone to worry unduly, due to the fact 
that his idea of sickness is very vague — it is shrouded in 
mystery; his knowledge of the subject being such that 
he cannot view illness with any hope whatever. This is 
true of those who do not look upon disease as it really 
is — who do not look upon it as a manifestation of errors 
in the physical, mental, moral or spiritual life. Sickness 
is a "red lantern," a danger signal, and is really a blessing 
in disguise. It is a warning that we are not living as 
we should. All disease is an effort of Nature to produce 
normal, healthy, happy human beings — it is Nature's 
fight against self-generated poisons. 

Those attending the sick, for the reasons stated, should 
radiate an optimistic, hopeful atmosphere. They, being in 
better health, with better functioning mental faculties, 
can do this if they will. 

Some practitioners so impress their patients with the 
gravity of the disease, that, if the patients recover, the 
practitioner will be praised and extolled for his wonderful 
"cure" (?). Many patients, however, do not survive to 
praise and extol the skill of the practitioner, for they die 
as a result of the fear generated. 

Mental discord, interfering with the proper flow of 
nerve force, has a more or less destructive effect upon 
the whole body, paralyzing and benumbing the delicate 
mental and body cells, which are thrown out of harmony 
with each other, no part of the body escaping. Herein 
lies the success of many metaphysical healers or psycho- 
therapeutic practitioners, whose accomplishment of many 
wonderful cures cannot be disputed. Does not this show 



ACUTE DISEASE 23 

the necessity of maintaining the right mental attitude at 
all times f 

Mental discord, which wastes a tremendous amount of 
energy (vitality), is often due to monotonous habits of 
living and thinking, traveling in mental and physical ruts. 
We all know the good results a change from the ordinary 
routine of our lives will bring ; for instance, a temporary 
change from city to country, or vice versa, or a day at a 
picnic. The beneficial results of these changes, however, 
are often lost by eating too heartily. At such a time you 
should give strictest attention to your diet. Make it a 
time for a real re-creation — a physical rejuvenation — a 
time to increase your bodily resistance or vitality. 

All of us, unfortunately, do not travel. Everyone can 
take a "vacation," if he uses his ears, eyes, nose and 
brain, though he travels no more than a mile from his 
doorstep. Getting out of the mental rut increases vitality. 

Bad mental habits waste energy. Many would be well 
if they thought health instead of disease. No person 
can be too strongly urged to cultivate right mental habits. 
Make health a "hobby," but do not ride the "hobby" to 
death by continually fearing that you will make mistakes 
in your living. Many undermine their health by worry- 
ing about it. If you are well, it is foolish to worry, and 
if you are sick, it makes you worse. Learn HOW to 
live, and if you practice what you know, you will not 
worry, for Nature will give you abundant health, if the 
laws of right living are observed. 



24 RIGHT FOOD — TH^ RIGHT REMEDY 



FASTING 



Fasting is total abstinence from liquid and solid food, 
except water. Although little understood by the general 
public, it is not a new idea, having been practiced by all 
peoples from the beginning of time. The Bible is replete 
with instances of fasts — Elijah, Daniel, John the Baptist, 
Christ. 

Fasting is a controlling agent over the body, especially 
during acute disease. It is the simplest and quickest way 
of getting well, because it releases energies to combat 
disease, which are ordinarily required to take care of the 
food eaten. Fasting is not a "cure-all." It is a vital 
remedial factor in nearly every disease, and its principles 
are explained in the following paragraphs. 

In acute disease the body is surcharged with self- 
generated poisons, which must be eliminated through the 
normal channels — bowels, lungs, skin, and kidneys. That 
the body may have at its command all available nerve 
energy to counteract and eliminate these poisons, the 
digestive work of the body is suspended, for nerve energy 
is as essential and costly to digestion as it is to physical 
or mental labor. 

At such a time, when need of good elimination is of 
the greatest importance, the eliminative organs, as are 
other parts of the body, are weakened from a reduced 
supply of nerve energy. Food eaten at such a time will 
decay in the alimentary tract, forming gases, alcohol and 
acids. These, absorbed by the blood, add burdens to 
those it already normally carries, but cannot eliminate, 
thus demanding weakened powers of resistance and elim- 



FASTING 25 

ination to do additional work. The addition of these 
extra poisons, if immediate death does not ensue, will 
prolong the illness ; for the more poisons the body must 
eliminate, the slower will be the recovery. Death occurs 
when the eliminative organs cannot carry off the poisons 
faster than they are generated. 

To prevent the formation of these poisonous gases, 
alcohol and acids during acute disease, the fast is advo- 
cated. To eat at such a time to "keep up strength" is a 
delusion. To gain strength by eating is impossible when 
digestion is suspended and the energy is needed to rid 
the body of poisons accumulating therefrom. 

The acutely sick, who are fed, lose more body weight 
than those who fast, while those who fast greatly shorten 
the period of illness. The feeding of even small quanti- 
ties of liquid food (milk and broth) is responsible for 
long-continued fevers and many untimely deaths. 

Tens of thousands of fasts have been carried out by 
fasting experts without the fast in any case causing death, 
or even harm. The fast, as a process of Nature, should 
be employed in every instance where it is necessary to 
conserve nerve energy. 

Many persons will refuse to undergo a fast, though 
they know it is beneficial. It is deplorable to see a body 
at the mercy of a thinking being who does not use the 
reason and intelligence with which the Creator blessed 
him. The lower animals, governed by instinct alone, will 
not eat during acute illness, or when suffering severe 
pain. Living natural lives, as they do, they fast when 
necessity demands, indicating that fasting is a natural 
process ; yet sick people are fed. 

Some believe that fasting means "starving to death." 



26 RIGHT FOOD — TH£ RIGHT REMEDY 

We have heard of some who have "starved" in three 
days. These persons did not die from lack of food, but 
were killed by fear and a wrong mental attitude toward 
fasting. Fear inhibits elimination. It also generates a 
toxin. For this reason fasting experts never conduct a 
fast if the patient loses confidence in the value of the fast 
and begins to worry. 

Fasting is not "starving." In fasting, the body sub- 
sists ONLY upon the surplus accumulations within the 
body. When these surplus accumulations are used up, 
a normal hunger arises, and a person is said to have made 
an "absolute" fast. Starving does not begin until an 
"absolute" fast has been completed. No one, who volun- 
tarily fasts, need worry about the completion of an "abso- 
lute" fast. An unmistakable, genuine hunger will natur- 
ally arise. 

Of course, fasting, as other truths, has met opposition, 
and it is those most ignorant of the subject who are 
loudest in their protests. 

Proper fasting is never harmful, yet some are certain 
that it is, because an occasional death occurs during a 
fast. Such deaths have occurred where the reserve 
vitality of the body was so low that it was impossible 
to keep the spark of life burning, even though fasting 
and every other curative factor was employed to con- 
serve the energy (vitality) of the body. Fasting con- 
serves the energy of the body, but it cannot be expected 
to manufacture energy. The fast cannot be expected to 
grant physical immortality. Nothing can do this. 

It is not as difficult for the very sick to fast as for 
those only moderately so. In the case of the former, not 
only is their hunger gone, but the unnatural craving is 



FASTING 27 

also usually absent. They would not eat, but are forced 
to eat by those misguided friends who delight to prepare 
"dainty" dishes and insist that they be eaten. The 
moderately sick have lost their keen desire for food — a 
real hunger, such that the thought of a hard crust of 
bread will cause the saliva to flow, but they still retain an 
abnormal craving. It is in the mouth, not the stomach, 
that real hunger is felt. Those who miss a meal and 
experience an "all gone" feeling, or a feeling of faintness 
or gnawing in the stomach, depend upon a meal for a 
stimulating or paralyzing effect upon the nerves of the 
stomach. If the nerves of the stomach were in normal 
condition this sensation would not be experienced. 

After fasting for a certain period of time, all of the 
bad symptoms experienced during the early days of a 
fast disappear. Those who are extremely sick, perhaps 
with a fever, are too sick in other respects to realize fully 
the sensations of the stomach. 

For the same reasons, the extremely sick will not 
usually realize the same general ill-feelings, such as 
nausea, dizziness, and headache, that the moderately sick 
will experience. By the term "extremely sick," such 
conditions as pneumonia or typhoid are referred to, while 
one with a "cold" or gastric disturbance may be said to 
be "moderately sick." 

It is well to know that these sensations (nausea, dizzi- 
ness, headache, etc.) may be expected, for then no alarm 
will arise during the fast. If fear is great, it is inadvis- 
able to continue the fast. The general ill-feelings, how- 
ever, will diminish day by day, until the body is rid of its 
poisons, at which time a feeling of comfort will be exper- 



28 RIGHT FOOD — THE RIGHT REMEDY 

ienced — a feeling of mental clarity and physical clean- 
liness. 

It is well to know also that the abnormal craving for 
food, if present at the beginning of the fast, will diminish, 
and is usually gone after the third day. The first days 
are the most trying, while the remainder of the fast is 
comparatively easy. The fact that hunger, or the abnor- 
mal craving, disappears, has a significance worthy of 
careful study. When the desire for food disappears it 
indicates that the habit of eating has been stopped. The 
sense of taste is normally a safe guide as to the needs of 
the body. That is, the habit is broken and there is no 
hunger. This indicates that the body is not ready for 
food, or the call would come through the sense of taste. 
The sense of hunger will remain absent until such time 
as the body has need for food. To refrain from eating 
until real hunger is sensed is to give the body a chance to 
thoroughly "clean house. " This is called a "complete" 
fast. 

The length of a complete fast depends largely upon the 
amount of "house cleaning" there is to do. Those whose 
health is fair and who have good bowel movements require 
but a short or moderate fast, a few days to two weeks. 
Those whose bodies are filled with toxins, and whose 
elimination is poor, may require a fast of from two to 
six weeks. 

The approximate average length of a fast, when con- 
ducted by an expert, is twelve days, and is for chronic 
diseases. Acute sickness requires a much shorter time. 
There are many who really require a long fast for their 
chronic disease, but because they do not have the courage 
to go through with one, or because it is otherwise inadvis- 






FASTING 29 

able, several short fasts should be taken. Those who de- 
sire to fast for more than ten days should consult books 
wWch present the subject more extensively than this book 
does, so that various symptoms which may arise may be 
more fully understood. By far the best course to pursue 
is to consult a fasting expert. 

During the fast, when the body is making strenuous 
efforts to rid itself of the poisons within it, ill feelings 
may be expected. The symptoms will vary, depending 
upon the disease. They occur principally during the early 
days of the fast. Nausea, vomiting, headache, dizziness 
and faintness are apt to occur. 

Those who fast should not make the fact known to 
any one, if it can be avoided. The popular fear of "star- 
vation" is so great that the faster will be discouraged, 
before he has proceeded far, and will be tempted to yield 
to the persuasions of friends and relatives to break the 
fast prematurely. One's relatives, noting the pale or 
haggard looks of the faster, become frightened, and urge 
him to abandon the idea. They fail to understand that 
the collapse of the tissues of the face is due to their flim- 
siness and has no harmful effect upon the body what- 
ever, and that after the process of rebuilding is started, 
the tissues will be firm, and the color much more healthful 
than before. 

To deprive an alcoholic or a drug fiend of his cus- 
tomary liquor or drug causes certain physical disturb- 
ances. The same thing occurs when the stimulation, 
caused by excessive or improper eating, is stopped. But 
to insist that one must follow the diet to which he has 
been long accustomed is the same as saying that liquor 



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PASTING 51 

It is absolutely necessary to keep the body warm during 
a fast, and this must be do n though it is nece — 

to wrap the person well and place hot irons or a jug 
hot water at the foot of the bed. 

Keeping the mind employed is necessary with the 
:::: ierate'.y si:k, while the acutely sick are hardly :::> 
: us of what is going on about them. 

Less sleep is required during a fast than under normal 
conditions, and the patient should not be alarmed if he 
finds he can sleep only three or four hours during the 
twenty-four hours of the day. However, those who have 
suffered with insomnia are likely to sleep many hours 
more than before the fast, due to the fact that the fast is 
gradually removing the causative or exciting factor- :: 
the insomnia. 

The great desire to eat. experienced during the early 
days of the fast, can be lessend by drinking hot or cold 
water to which a few crops of lemon juice have been 
added. Cold water usually has a better effect than hot. 
It is a tonic, and does not debilitate. 
( Everyone, except possibly very young children, would 
be great/.* berter.ted by fasting at least ::te aay 
month, even when in normal health. The reason for this 
is readily found in the improper eatmg habits of our so- 
called civilization. 

A further benefit of this regular fasting each month is 
that it gives one training in self-control, which will be 
especially helpful in times of emergency when one is 
forced to fast 

Fasting strengthens the wall-power and produces clear- 
ness of mind. 

sting rids the body of poisons which cause irrita- 



32 RIGHT FOOD — TH£ RIGHT REMEDY 

tion of the nerves and nervousness. Except where thin- 
ness is a natural condition, fasting is usually followed by 
an increase in weight, due to the fact that the fast has 
corrected some physical condition that is responsible 
for the thinness. 

While tens of thousands of the most marvelous cures 
can be cited as a result of fasts lasting ten to seventy-five 
days, it should be remembered that prolonged fasts will 
not grant immunity to future disease. It is necessary 
that our daily habits conform to the laws of Nature. 

The question, "What will fasting cure?" is frequently 
asked. We learn under the present topic that fasting is 
a remedial factor in every condition where it is necessary 
to conserve energy — a necessity in the cure of nearly every 
disease. 

In the case of mental discord, such as worry, anger, 
fear, etc., the nerve energy of the body is being mis- 
directed. The digestive and eliminative organs do not 
receive their full quota of nerve energy to perform their 
functions properly. Eating at such a time is a v istake. 

When one is physically or mentally tired, the nerve 
energy supplied to the organs of digestion and elimination 
is likewise deficient; therefore one should not eat until 
rested. For the same reason the hearty meal of the day 
should not be eaten until evening, because the digestion 
at any other time may be so retarded that the food will 
ferment before it can be digested, thus poisoning the 
body. 

Likewise, when suffering pain (even though from an 
injury) one should fast, for digestive power at this time 
is also diminished. 

Fasting will conserve energy, thus hastening the re- 






FASTING 33 

cuperation from mental or physical exhaustion and the 
alleviation of pain. Inasmuch as the fast will conserve 
and direct the energy of the body, it will likewise assist 
in overcoming mental discord. 

Living on a minimum amount of food for many months 
will accomplish the same results as a long fast, or a series 
of short fasts, for the cure of some chronic disease. It 
is more difficult, however, to eat absteminously to produce 
similar results than it is to fast, for in fasting there is no 
hunger to fight against after the first three days, while 
when eating, an abnormal craving for food must be con- 
tended with. The best way is to live properly ; then there 
will be no disease to cure, and no fasting to be undergone. 

"Dieting" is no strange creed, or idea, or system, or 
fanaticism. "Diet" is nothing more or less than common 
sense and science applied to food for our body's needs 
and continued abundant health and productivity. "Diet- 
ing" is a manner of living to keep well, happy and strong. 
If we "dieted," that is, ate correctly, there would be less 
need of fasting and other curative measures. 

Breaking thk Fasts : It is necessary to know how to 
properly break a fast; therefore the following guide is 
given for those who have fasted from two to twelve days : 

First Day 

About one-half glassful of any fruit juice desired, taken 
three times a day, without sugar. 

Second Day 

Three times a day, any juicy fruit desired, taken with- 
out sugar. 



34 right food — th£ right r£m£dy 

Third Day 

About two-thirds glassful of fruit juice in the morning 
(unsweetened) — one pint of milk or buttermilk at noon — 
one cup of lamb or chicken broth (with fat removed) in 
the evening. 

Fourth Day 

Baked apples or stewed prunes or any fresh or dried 
fruit, prepared without sugar, with glass of milk or 
buttermilk for breakfast. 

Toasted bread and butter with glass of milk or butter- 
milk and one cooked succulent vegetable x for the noon 
meal. 

Lamb chop, chicken or small steak with vegetable or 
fruit salad and one cooked succulent vegetable for the 
evening meal. 

Fifth Day 

For the first four days, eat as indicated, unless there 
is a rise in temperature or acute symptoms recurring. 
After the fourth day continue to eat as outlined for the 
fourth day and in accordance with the general teachings 
of this book. 

If the fast has been "complete," food (fruit juice) will 
be especially relished, but it will require two or three feed- 
ings of fruit juice for those who have made an incom- 
plete fast, before the fruit juice is relished. When eat- 
ing is once established, extreme care must be taken to 
prevent overeating, which is decidedly harmful. 



Note 1. Succulent vegetables are listed on page 165. 



FOOD POISONING (AUTO INTOXICATION) 35 

FOOD POISONING (AUTO-INTOXICATION) 



If you were offered something to eat or drink bearing 
the red poison label, you would do some thinking before 
allowing any of it to enter your mouth, yet when you 
see the poison labels upon the faces of nine out of ten 
persons you meet daily, you pass them by, simply calling 
their troubles afflictions of God. At the same time you 
hope that a kind Providence will let you pass through 
life unscathed. These labels are the result of food 
poisoning, for all foods are poison — even pure water — 
under certain conditions. 

No reference is made to the particular poisons peculiar 
to adulterated foods. Food poisoning is more insidious 
in its development, and chronic in its outcome. 

Thousands are slowly poisoning themselves to death by 
eating beyond their digestive capacity; by eating foods 
w T hich do not chemically harmonize during digestion ; by 
eating three or more times a day; by errors in cooking, 
and by disobeying the laws governing physiological de- 
mand and supply. 

In the business and manufacturing world, the choice 
of material is given first consideration. Wool cloth 
makes a better garment than shoddy; the metal for con- 
structing an engine or the wood for building a house 
must bear close inspection. Yet how many men and 
women know, or care, anything about the food with which 
they build their bodies — the temples wherein dwells the 
Holy Spirit — except that it "tastes good?" 

Consequently sickness abounds and perfect health is 
the exception, while not one in a thousand dies a natural 



36 RIGHT FOOD — THE RIGHT REMEDY 

death. The only "natural death" is that of old age. 
Death for any other reason is not natural, though many 
are so described. The term, "natural death," is gener- 
ally applied where the cause is unknown, or there was no 
certainty as to what the trouble was. 

No wonder our race finds itself degenerating. Like a 
ship built of rotten timber, it goes very well in good 
weather, with a light load, but when the sea is rougher or 
the burden heavier, a shipwreck will surely follow. 

Ill health is so common and good health so rare that 
most people look upon disease as a matter of course, not a 
matter of consequence — never giving a thought that their 
bad habits are its cause. This is true of all diseases — 
from infancy to old age. Childhood and middle life 
bring to mind a picture of a routine of physical and 
mental diseases, while we picture old age as a period of 
disease, decay and decrepitude, instead of a time when 
mental and physical faculties should be intact until a 
natural death closes a well-lived life. 

In order to attain a desirable end the early years of 
life should be lived according to Nature's laws. Instead, 
most persons live as though life was a matter of today 
only — not a matter of a year or perhaps fifty or seventy- 
five years from now. 

If people would learn to look upon the first manifesta- 
tion of disease as an indication that Nature's laws were 
being transgressed, or that those who now transgress them 
must pay the penalty later, they would heed the laws of 
right living, and make health the rule and disease the 
exception in their lives. As it is, a healthy child, or his 
parents, thinks he will always remain well, so gets into 
bad living habits that grow upon him until he evolves 



FOOD poisoning (auto-intoxication) 37 

into sickness, while the sickly child is taught to take dis- 
ease as it comes — never being told that it comes from 
violating Nature's laws. 

It is very difficult to convince people that they are 
living improperly, their bad habits are so common, and 
have grown on them so insidiously. When the body 
rebels (in the form of disease) against the violation of 
Nature's laws, the victim blames other things, giving no 
thought to the fact that his bad habits are responsible for 
his suffering. It is only because most of us start life 
with a fair amount of resistance that we are able to 
survive the abuses we inflict upon our bodies, and live to 
an average age of forty or fifty years. However, the time 
always comes when the body can no longer continue being 
abused, and then we must choose between a reform in our 
living, or suffering and death. Why not give up bad 
habits and make a change now? 

Heed the early manifestations of sickness! 

What are these manifestations? 

Miss a meal or two. If followed by a weakness, a 
faintness, an all-gone feeling, a gnawing in the stomach, 
it is a positive sign of an overworked digestion, a pro- 
nounced type of food poisoning, and autotoxemia from 
faulty or overworked elimination. It is one of the early 
manifestations of sickness, which, if ignored, may lead 
to serious or even fatal illness. 

Dr. J. H. Tilden says : 

"Overfeeding has many acute ways of manifesting it- 
self. Sour stomach, acid stomach, described as burning 
in the stomach, eructating acid, etc., come from over- 
eating; as a rule it means the eating of too much bread 
or too much potato, or other starchy foods. 



38 RIGHT FOOD — THE RIGHT REMEDY 

"A slight deviation from the normal, marked by ner- 
vousness, irritability, excitability, and lack of self-control, 
a weariness other than tire that sleep will cure, mean that 
there is physiological impairment which will not cure it- 
self without rest, but will grow more intense. The cure 
must be brought about by removing the cause. 

"The weakness that is evident when the patient is in 
bed or sitting quietly, and the weakness known as getting 
up tired of a morning, are both produced by over-stimu- 
lation — food poison. 

"Nerve tensions always indicate food-poisoning. A 
feeling that the limbs must be moved to relieve tension, 
and, when moved little or much, no relief is given, should 
be interpreted as coming from overeating. Many nervous 
people complain at times of a desire to scream; they are 
so pent up with an indefinable suffering that they declare 
they must scream, pull their hair, or cry, in order to get 
relief ; yet none of these outbursts gives any relief at all. 
Despondency, gloominess, a feeling. of despair — a feeling 
that something terrible is about to happen, a feeling as 
if the 'Sword of Damocles' is about to descend — are 
indications of the nerve-weakness that follows over- 
stimulation. All these symptoms are indications of ener- 
vation and poisoning from faulty elimination. 

"Men and women who develop prominent capillaries 
in their cheeks and noses, and whose eyes show redness 
— red blood-vessels much of the time showing quite pro- 
nouncedly on the white coat — are troubled with high 
blood-pressure, and unless the derangement is controlled, 
apoplexy, paralysis, heart or kidney disease will develop. 
This physical state favors hardening of the arteries, gall- 
stones, or kidney stones. " 



OVEREATING 39 



OVEREATING 



A volume could be devoted to reasons why people 
overeat. However, all reasons simmer down to this: — 
"No intelligence guides the eating of those who overeat." 

In this enlightened age it is difficult to conceive of any- 
one being in a class whose bodies — the temples of their 
souls — must be governed by a crippled will power. And 
if you are in this class, get out of it or some day, earlier 
than you think, you must pay the penalty. 

Some eat without a keen relish. Where condiments 
must be used on meats and fish, and jellies and sauces 
with bread, in order that the meat or bread may have an 
agreeable taste, it is a certain sign of a perverted appe- 
tite — an appetite that needs correcting. 

Never eat that which you do not relish, because you 
believe it to be wholesome and beneficial. Be unconven- 
tional rather than eat things which you do not like, when 
eating at home or away from home. Think of your 
health rather than of conventionality. 

Persons who eat "to save food from being wasted," 
not only get no good from the food, but waste more than 
they apparently save — they waste precious nerve energy 
and commit the graver sin against their bodies by flood- 
ing it with poison-producing materials. It is better to 
throw such "stuff" into the garbage can. 

It is very difficult for most persons to realize that they 
eat too much, because the habit of overeating is so 
common and its effects are so insidious. This is why 
other innocent things are blamed for sickness, instead of 



40 RIGHT FOOD — THE RIGHT REMEDY 

realizing the real cause and placing the blame where it 
properly belongs. Not until a person tries to overcome 
the bad habit of overeating does he realize how the habit 
has enslaved him. 



DIGESTION 41 



DIGESTION 



Digestion, the preparation of food within the body for 
its various uses, takes time. Some foods are easily pre- 
pared, some with difficulty. Different foods, then, vary 
in the time required for their digestion. If those requir- 
ing a short time for digestion are eaten at the meal with 
those requiring a long time, a delay, or congestion, or 
excessive gland activity, will ensue, producing fermen- 
tation. 

The digestive process of some persons is very slow. 
If these persons eat foods requiring a long time to digest, 
the work of digestion will be so long delayed that fer- 
mentation will occur. 

Only such foods should be eaten as can be digested 
without undue delay, for delay favors fermentation. 

Fermenting or decaying food within the digestive tract 
not only produces great injury until it is evacuated from 
the body, but decaying food cannot be digested properly. 
Instead, the major part of it is evacuated from the body, 
while only a small percentage is assimilated. This 
explains why persons whose eating does not conform to 
Nature's laws are required to eat such great quantities 
of food. This also explains why some who live properly 
can live on a phenomenally small amount of food. These 
latter persons assimilate all of the value of the food they 
eat. 

To obtain the best results from our eating, we must 
eat within our digestive and assimilative power — within 
our digestive capacity. On this subject, two paragraphs 
from "Food," by J. H. Tilden, M. D., are quoted:— 



42 RIGHT FOOD — THE RIGHT REMEDY 

"No person who has any sense of proportion can read 
the estimates made on food requirements by your best 
text books without a feeling of disgust at the amount 
recommended, or, I would say, the amount declared to 
be necessary for the maintenance of a digestive equilib- 
rium. 

"An estimate is made that from four to five thousand 
calories are required by a laborer. If so, and he were 
fed milk, he would require ten quarts a day ; or from five 
to eight pounds of meat a day ; or three pounds of baked 
beans ; or twenty ounces of butter or fat pork ; or, for an 
ordinary supply of food for a man not at work, three 
pounds of bread and three pints of buttermilk. Is it any 
wonder that men who work hard die early, when fed 
according to the fuel laws of an engine?" 

Fermentation, with its resulting carbonic acid gas, 
alcohol and toxins, is largely responsible for the harm 
arising from dietetic errors. This is worthy of note at 
this time, for those beginning a natural diet will notice 
the absence of the usual "full feeling, " the absence of 
having had a meal "that will stick to the ribs. ,, This "full 
feeling" is largely due to overeating and fermentation. 
The alcohol resulting from the fermentation has an effect 
not unlike that of alcoholic beverages, and its ultimate 
result may not come to the surface until perhaps years 
after the habit of eating improperly has been acquired. 

This feeling of being "well fed" does not, necessarily, 
indicate that the person is well nourished. It does indi- 
cate, however, that there is fermentation from errors in 
diet. Even eating small amounts of two kinds of foods 
which are chemically incompatible may produce the same 
sense of fullness from fermentation as overeating of 



DIGESTION 43 

other foods. This illustration explains why one who 
follows a normal, natural diet, and combines his food 
properly, does not experience the same feeling after his 
meals as when eating haphazardly. 

After following a natural diet for a short time, one 
begins to notice a feeling of well-being — of being men- 
tally clearer and physically cleaner — of being more alert 
mentally and physically — and possessed of a feeling of 
satisfaction and consciousness that the change in diet is 
bringing desired results. 

A common belief is that gastric pain must be present 
to indicate dietetic errors. "Nothing I eat hurts me," 
"I can eat anything," are common expressions. They are 
made without realizing that gastric pain is chronically 
present in only a small percentage of persons who are 
suffering in some way or other from dietetic errors. In 
fact, it would undoubtedly be better if gastric pains 
would more commonly and more markedly accompany 
errors in diet, for the public would then better understand 
that some relation exists between food and health. 






44 RIGHT FOOD — THE RIGHT REMEDY 



MASTICATION 



Never Eat Hurriedly. 

Rather omit a meal than eat it hastily. If you must 
hurry, make it a life rule to hurry anywhere or any- 
thing, but never, never at the table. 

Food not thoroughly masticated cannot be properly 
digested and assimilated. Mastication is the first pro- 
cess of digestion. Unless food in the mouth is chemi- 
cally and mechanically prepared for the next stage of 
digestion it will never be properly digested and assimi- 
lated. Fermentation begins a train of troubles, termin- 
ating in serious, and often fatal, illness. 

Improper mastication, hurried eating, is one of the 
greatest causes of overeating. 

Proper mastication and insalivation (Fletcherism) has 
more than a mechanical and chemical part to play in the 
digestion of food. The proper flow of gastric and intes- 
tinal juices is dependent upon the manifestation of hunger 
and taste in the mouth. That is, where hunger is absent 
and no natural desire for food is present, or the food 
eaten is distasteful, the normal flow of gastric and intes- 
tinal juices is deficient. When this condition exists, fer- 
mentation results. No more important reason can be 
given for fasting at such a time. 

The desire for food should be keen — there should be a 
real hunger, such that the thought of a hard crust of bread 
will bring saliva into the mouth. A keen desire will 
usually be for some particular food ; not, however, a 
desire that may be termed "finicky," which usually calls 



MASTICATION 45 

for pastry and other hearty food to the exclusion of fresh 
fruits and vegetables. 

There are those who have an ill-defined general appe- 
tite, the state in which one says, "Anything will do, I 
really do not know what I want." A feeling of this kind 
is not real hunger — it is simply the desire to eat, more as 
a matter of habit than a necessity, or to satisfy an 
abnormal craving. 

The distinction between a normal and an abnormal 
appetite is marked. If the desire is for a piece of dry 
bread, you may be sure the hunger is real, but where 
there is an "all gone" feeling, or a feeling of faintness or 
gnawing in the stomach, the appetite is abnormal and the 
craving is for something which will either be stimulating 
or paralyzing in its effect. A person with this abnormal 
craving awakens with a bad breath, when the breath 
should be sweet. He craves food immediately upon aris- 
ing. If he does not eat at regular periods, a gnawing 
or burning begins in the stomach ; but as hunger is never 
recognized from the sensations of the stomach, this desire 
for food is abnormal. It really comes from an irritation 
of the mucous membrane of the stomach, and food only 
produces a fermentation which temporarily paralyzes or 
deadens the sensations. Anyone in such a condition 
should live on a non-irritating diet, as fruit, vegetables, 
and milk or buttermilk, observing closely the general 
dietary laws. 

As proper digestion is governed by the sensation of 
hunger and the taste of food in the mouth, it is evident 
that digestive disturbances will occur when food is eaten 
without a real hunger. Digestive disturbances need not 
necessarily be painful or distressing. Improper digestion 



46 RIGHT FOOD — THE RIGHT REMEDY 

means fermentation and the production of acids and 
alcohol which injure the body. To eat when hunger is 
not present, is to overeat, for the sense of hunger and 
taste govern the requirements of the body. For this 
reason those who practice Fletcherism rarely overeat. 
Fletcherism, by the way, is simply the art of giving proper 
mouth consideration to what is eaten, the cultivation of 
a normal desire for natural foods, and the delicate joy 
of tasting them. The sensations of taste and hunger, 
unless made abnormal through misuse, are competent and 
accurate guides to follow as to the needs of the body for 
food. 

When mastication is ignored, the keen desire for food 
becomes blunted, and only a sense of repletion, of stuffi- 
ness or fullness, indicates it is time to stop eating, and 
then a dessert is added to make it conclusive. 

It is difficult to understand why some people, who 
"live to eat/' rob themselves of most, if not all, the pleas- 
ure of eating by gulping doWn their food without tasting 
it. 

All solid foods require thorough mastication. No food 
should enter the stomach except as a liquid. Some foods 
require more insalivation than others. This is especially 
true of starches — bread, potatoes, cereals. Mushes, soft 
cereals and other "sloppy" foods should be eaten spar- 
ingly, as they ordinarily receive little insalivation, and 
require it most. Milk is a food, and should always be 
eaten or sipped, not drunk. Soups are also foods which 
should be insalivated. 

Change the "hurry-up" breakfast or lunch of coffee 
and rolls, or pastry, to just fresh fruit, and note the im- 



MASTICATION 47 

provement. Above all things, leave starchy foods out 
of a "hurry-up" meal, if you must "beat the clock." 

Many persons apparently believe that the stomach can 
do the work intended for the teeth. The Creator meant 
teeth for more than an ornament. Use them ! 

Chewing of gum wastes energy of the salivary glands. 
When these glands are made to work, as they are when 
gum is chewed, they become exhausted, and will not func- 
tion normally when called upon to supply saliva for the 
first step in the digestion of starchy foods. The result 
is serious disturbances of the digestive processes. 

It is evident that proper mastication and insalivation 
of food calls for less food at a meal and fewer meals 
during the day. Especially is the desire for meat 
reduced. The appetite becomes more discriminating, 
which leads to a simpler dietary. A joy is experienced 
in eating. The general health is much improved. One 
is capable of more physical and mental work. Worry 
diminishes. The desire to drink abnormal quantities of 
water, which water-logs the body and overworks the kid- 
neys, is reduced. The body takes on a feeling of well- 
being; the mind becomes clearer; a sense of freedom 
and liberty possess the soul. 



48 RIGHT FOOD — THE RIGHT REMEDY 



DRINKS AND DRINKING 



It is as difficult to specify, in general terms, the exact 
amount of water needed by a body as it is to tell how 
much food an individual needs without an intimate know- 
ledge of the individual's conditions. 

Immediately upon arising in the morning, sipping a 
glass of hot or cold water is beneficial to many. 

Drink a glass or two of water during the forenoon and 
afternoon and before retiring, and just previous to each 
meal. If very thirsty, drink during the meal, but do not 
wash the food down with the drink. Do not drink when 
any food is in the mouth. If thirsty immediately after 
the meal, drink then, but not again until three hours have 
elapsed. If one does not have sufficient self-control to 
keep from drinking within two or three hours after a 
meal, he should drink water comfortably hot, as this will 
not slow up the digestion, while cold water will. 

An increased thirst at meal time or immediately after 
a meal is often evidence of an abnormal condition, which 
must be corrected. Discover the reason. Salt and spices 
aggravate thirst, and a thirst so brought about is 
abnormal. 

At no time should drinking-water be ice-cold or too 
hot. For a good, refreshing drink, have the water, ordin- 
arily, between a temperature of 50 and 60 degrees 
Fahrenheit. Iced teas and other iced drinks are abom- 
inable — especially when a person is over-heated or when 
taken during or immediately after a meal. 

Cancer specialists are positive that many stomach 
cancers are caused by taking too much extremely hot 



DRINKS AND DRINKING 49 

liquids into the stomach — not only tea and coffee, but hot 
soups, etc. Ices, ice cream, etc., unless eaten slowly, 
in small quantities, and dissolved in the mouth before 
swallowing, are equally injurious. 

Foods that are uncomfortably hot or cold to the mouth 
should not be taken into the stomach. Nature has pro- 
vided a safeguard in the mouth for indicating the tem- 
perature of food or liquid — whether it is too hot or too 
cold. If it is uncomfortable for the mouth, it is much 
more so for the stomach. This warning should be 
heeded. 

The object of drinking is to get water into the body. 
Tea, coffee, alcoholic beverages, "soft drinks" and other 
fluids are taken for their taste or sensations, and not of 
necessity. These drinks are mostly harmful and should 
be avoided, as plain, pure water will fully meet the needs 
of the body. Tea, coffee, alcoholic beverages, and "soft 
drinks" cause high blood pressure and other abnormal 
conditions — especially of the nervous system. Cocoa 
and chocolate contain elements which bring on catarrh 
and rheumatism, and seriously affect the nervous system. 
These should be used rarely, and with great caution. 

In any event, water only should be taken between meals, 
and it is between meals that drug store or soda fountain 
drinks (soft drinks) are taken. The habit of drinking 
them is a pernicious one — more pernicious than the habit 
of drinking alcoholic beverages. Alcohol has slain its 
tens of thousands, but the drug store soda fountains will 
slay its hundreds of thousands in the future. "Soft 
drinks" in nearly every instance are more injurious to 
women than to men. Nearly all of them have elements 
that act upon the reproductive organs and cause irrita- 






50 RIGHT FOOD — THE RIGHT REMEDY 

tion of the ureters, uterus, urethra, or a catarrhal condi- 
tion of one or more of them. 

If adults, themselves, have not sufficient self-control to 
avoid taking these drinks, they should at least have suffi- 
cient control over their children to prevent them from 
drinking sodas and eating ice cream between meals. 

Milk or buttermilk is a food that should be eaten — well 
insalivated. It should be sipped slowly from a cup or 
taken with a spoon. It is not a beverage to be drunk. 

Malted milk should not be taken between meals. 

Sour fruit juices may be combined with honey, maple 
sugar, or brown sugar, and water, but these are foods and 
should not be taken between meals. Take them at meals 
— meals at which no starches are eaten. 

"Cambric tea" is one-fourth hot milk and three-fourths 
hot water, with or without a little honey. During cold 
weather this may become a part of the meal, as a substi- 
tute for the tea, coffee or cocoa ordinarily used. 

Coffee substitutes are usually made from cereals. Dur- 
ing cold weather these may become a part of the meal, 
as a substitute for the drinks ordinarily used. 

Speaking generally, thorough mastication considerably 
lessens the daily intake of water. Very little, if any, is 
desired with the meal. 

It should be understood that a person may drink too 
much water as well as drink too little. Over-drinking 
will cause a waterlogged condition of the body and at the 
same time overwork the kidneys and secreting glands. 
Some practitioners advocate drinking great quantities of 
water for the cure of certain physical conditions. Tem- 
porary results are often obtained, but serious harm comes 
later. Overworking the glands which furnish secretions 



DRINKS AND DRINKING 51 

to the bowels ultimately results in a stubborn consti- 
pation. It will be seen, therefore, that water, like other 
foods, must be taken in moderation. 

If possible, obtain pure soft water for drinking pur- 
poses. Very hard water contains elements which the 
body cannot utilize. Instead, these elements may cause 
deposits in the body tissues. Very hard water should 
be distilled. Some of the undesirable elements will be 
found on the inside of the kettle in which water is boiled. 
Exceedingly great care should be exercised in using 
natural spring water. The drainage should be carefully 
investigated, and all sources of drinking water should be 
absolutely guarded against possible contamination, 
especially if near human habitation. This is important. 



52 RIGHT FOOD THE RIGHT REMEDY 

FOOD CLASSIFICATION 



The food we eat should serve a definite purpose in and 
for the body. It should be utilized to build, repair, heat, 
energize or maintain the body. The foods which per- 
form these functions may be divided into three classes. 

Class One. Those foods which act as antiseptics, 
eliminators, laxatives and purifiers of the body. 

Class Two. Those foods which build or rebuild the 
body, known as building foods. 

Class Three. Those foods which supply warmth and 
energy. 

Most foods perform more than one function — that is, 
they may be both building foods and heat and energy- 
producing foods. For practical purposes, however, each 
food is placed in the class in which it does its greatest 
work. 

If foods are thus classified it will be easy to understand 
their proper combination in a meal. This arrangement 
also makes it easy to determine how much of each kind 
of food will be needed daily to maintain health. Indis- 
criminate mixing of foods at a meal produces disease. 

Class One is chiefly composed of raw fruits, raw and 
cooked non-starchy vegetables. 

Class Two consists chiefly of meats, fish, and legumes. 

Class Three comprises starch, sugar and fat. 

After the discussion of the respective foods of each 
Class, rules will be given to enable the reader to choose 
the proper foods and the proper amounts. 



CLASS ONE FOODS 53 

CLASS ONE FOODS 



The foods of this class are chiefly the raw fruits and 
raw and cooked non-starchy, or succulent, vegetables. 
These are named in Lists A, B, C, D, E. F, G, H and I, 
page 165 et seq. 

The average person has a very limited knowledge of 
the importance of these foods in diet, the quantity that 
should be eaten, and their preparation. 

These foods are of primary importance to normal 
health, for they contain vital food salts. These salts 
enter the chemical processes (metabolism) of the body, 
facilitating the building up of the body and the repair 
of broken-down tissue, the transformation of food into 
heat and energy, and the elimination of waste matter. 
Understanding these facts, the reader will readily appre- 
ciate why fruits and vegetables are given so much space 
in this book. 

The whole question of proper eating is so dependent 
on the use of food salts, that the foods which are rich 
in food salts, raw fruits, raw vegetables, and cooked non- 
starchy vegetables, are discussed before the so-called 
"good, nourishing foods." 

Fruits and vegetables are not only "antiseptic, elimina- 
tive, laxative, and purifying," but are rich in elements 
that are "building" as well as "heat and energy" pro- 
ducing. Too often fruits and vegetables are looked upon 
as "side dishes" ; when, as a matter of fact, many per- 
sons live exclusively upon these foods, proving thereby 
that they contain all the elements necessary for nutrition. 



54 RIGHT FOOD — TH£ RIGHT REMEDY 



FOOD SALTS 



Before food can be utilized by the body, it must go 
through the processes known as digestion, assimilation, 
and absorption. The ultimate result of these processes 
is the building and nourishment of the body-cells. We 
eat, therefore, to supply food to a body-cell. A body- 
cell is the basis of the body. It is the great I AM as far 
as the living body is concerned. 

To have a healthy and normal body it is necessary to 
have healthy and normal body-cells, for the body is but 
a series of aggregations of body-cells. 

Body-cells are microscopic. Many are so tiny it re- 
quires thousands of them to form a bit of tissue barely 
seen by the naked eye. (Every part of the body is body- 
tissue, whether blood, bones, teeth, nails, hair, fat, 
muscles, or nerves). 

These billions of tiny body-cells form the body tissue; 
the body-tissue is organized, formed into organs ; each 
organ has one special work or function to perform in 
the body ; the various organs form the body ; the body is 
the man ; and the man is the expression of his Maker, 
one of the sons of God. 

To have a healthy, normal body, it is necessary to have 
healthy, normal body-cells. A body-cell, then, must be 
considered an individual body in itself, and to become 
healthy and normal it should be properly fed — fed 
according to Nature's demands. 

During the early years of life — the growing period — 
the food must provide materials for the growth of body 
cells, which is a stupendous undertaking. After these 



FOOD SALTS 55 

cells have matured, it is only necessary to eat such quan- 
tities and kinds of foods as will keep them strong, healthy 
and active. 

The body is delicate in its construction and can only 
be strongly built by supplying it with proper foods. 

The food salts play a great and important part in the 
construction of normal and healthy cells, and in main- 
taining their healthy condition. 

In addition to eating foods to build and rebuild the 
body-cells, we must eat food which enters into, or is 
absorbed by, the cells and is there stored for future use, 
to give heat or energy or both to the body as needed. 

The transformation of food stored in the body-cells 
into heat and energy is a chemical process. The food 
salts play as vital a part in this chemical transformation 
as they do in the transformation of food into body-tissue, 

It can be seen, therefore, that it is vitally necessary and 
essential that the food salts form a part of all foods eaten 
— whether the food is eaten to build, repair, heat, ener- 
gize, or maintain the body. 

Not only do these food salts enter into the chemical 
process of building and repairing the body, or the pro- 
cess necessary for storing foods within the body-cells, 
to be used as the body demands heat and energy, but 
they also play an equally important part in the elimination 
of waste matter — the waste resulting from the chemical 
processes (metabolism) within the body. They aid in 
the elimination of waste matter through the four great 
body outlets — the skin, lungs, kidneys, and bowels. 

The improper elimination of wastes from the body is 
one of the great causes of ill-health. Improper elimin- 
ation means the retention within body-cells of poisons 



56 RIGHT FOOD — THE RIGHT REMEDY 

that should be excreted. Their retention makes the cells 
unhealthy, and unhealthy cells means an unhealthy body. 

Improper elimination also means that harmful deposits 
are often formed within the body. 

Many of the more hearty or staple foods — such as 
meat, eggs, bread, and the legumes — often decompose 
before they can be digested, due to their deficiency in food 
salts — the salts which are antiseptic or anti-fermentic. 
The raw fruits and raw vegetables are rich in antiseptic 
or anti-fermentic food salts, and if eaten with the staple 
or hearty foods, will almost prevent, or counteract, this 
decomposition. 

This is one of the most important reasons for adding 
raw fruits and raw vegetables to nearly every meal 
given in this book. An understanding of this principle 
in dietetics is one of the most essential and vital requisites 
to a proper knowledge of food in its relation to health. 
This fact is coming before the public more each day. 
The question receives consideration under the name of 
"vitamines" and other terms, but it is the same truth 
which Dr. J. H. Tilden, since he brought it out many 
years ago, has been teaching and practicing. 

Decomposition is prevented and digestion is facilitated 
by the addition of raw fruits and raw vegetables to the 
diet. Many who have indigestion, or whose digestion is 
slow, or who are unable to eat various kinds of foods, 
will find that the addition of raw fruits and raw vege- 
tables to the diet will increase the digestive power. The 
food salts in the raw fruits and raw vegetables more or 
less balance the meal ; make it a more normal and natural 
one. The food salts of the raw fruits and raw vegetables 



FOOD saws 57 

act as anti-fermentic agents, neutralizing the toxin- 
producing tendency of the foods deficient in food salts. 

The more nearly the meal is made up of natural foods, 
the more nearly perfect will the digestion be. The more 
perfect the digestion, the better will be the health of the 
individual. 

This book indorses natural foods only ; foods which 
are not devitalized, as are white flour, corn meal as usually 
sold, white sugar and other unnatural and devitalized 
foods. Foods devitalized by either process of manu- 
facture or method of preparation are not natural foods. 
They are on the market because the people of the nation 
do not fully understand that the devitalized foods are 
dangerous to health, and because manufacturers, taking 
advantage of the ignorance of the people, have adver- 
tised and promoted the sale of their devitalized products. 
The whole ground grain should be the only flour used, 
and it does not require elaborate machinery. The simple 
process of grinding is sufficient. 

Furthermore, many foods are devitalized — robbed of 
their valuable food salts — by the present-day methods of 
cooking. The paragraphs devoted to preparation and 
cooking of foods furnish information of great importance 
to every person. 

If we do not eat raw fruits or raw vegetables with a 
meal, the staple foods tend to decompose and ferment. 
This decomposition develops poisons or toxins within the 
body. These toxins cause disease. 

The development of this poison within the body does 
not refer to and must not be confused with the poisoning 
by foods which are adulterated, decayed or decomposed 
before eaten, but refers to the poisoning caused by eat- 



58 RIGHT FOOD — THE RIGHT REMEDY 

ing pure foods, unsuited to the individual's needs, eating 
at improper times, or eating improper amounts. The 
resulting poisoning is insidious in its development and 
chronic in its outcome. 

Sailors, when deprived of raw fruits and raw vege- 
tables, develop a condition of the body known as scurvy 
or scorbutus. This scurvy or scorbutus is a decidedly 
"acid" condition of the cells of the body — of the body 
itself. The body becomes sour and its fluids acid, due 
to eating hearty, devitalized foods deficient in food salts. 
The lack of these salts, and a decreased eliminative power, 
causes the retention of poisons within the body. The 
body should, normally, be sweet and its fluids alkaline, 
and the ONLY cure for scurvy or scorbutus is an abund- 
ance of raw fruits and raw vegetables in the diet of the 
patient. 

Though few persons in America have this scurvy or 
scorbutus to such a degree as it develops in those totally 
deprived of raw fruits and raw vegetables, there are 
large numbers who have the disease in a mild form, 
known as "acidosis/' a name applied to the condition by 
Dr. J. H. Tilden many years ago. This is probably the 
most prevalent disease in America today, for this acid 
or sour condition of the body is the foundation of many 
diseases. To combat and correct this prevalent condi- 
tion is fairly easy when the cause is known. It comes 
from eating too heartily of the so-called "good, nourish- 
ing food" — meat, bread, eggs, pastry, and sugar ; and 
from eating too small quantities of raw fruits, raw vege- 
tables, and the succulent or non-starchy vegetables. 

So prevalent is this disease and so ravaging is it in its 
insidious destruction of health and happiness, that the 



food sai/ts 59 

title of this book might well be "Acidosis — A Product of 
an Orthodox Diet," for the primary object of the book 
is to teach a way to health through the dietary correction 
of acidosis. 

Not only are many of the common diseases of the body 
traceable to this "acidosis/' but mental diseases also are 
traceable to it. Many persons are socially, professionally, 
and commercially handicapped, because their minds, 
dulled by acidosis, refuse to act effectively at the proper 
moment. Many will testify that when a change in diet 
removed the handicap, success followed. 

The body of man is made up of the same sixteen 
elements found in the soil and in plants. There is no 
creature living on this planet whose body does not contain 
these sixteen elements. These sixteen elements are 
obtained in their best proportions and purity in unrefined 
(natural) foods, indicating that only natural, unrefined 
foods need be eaten, to supply the human body with its 
necessary elements. The foods which are commonly 
eaten — the refined foods — have eight of the elements 
entirely removed while four elements are removed to the 
extent of 75%. (McCann). One element cannot take 
the place of another in the body, nor can the lack of a 
necessary element be artificially supplied by tonics or 
medicine. When we eat natural foods the sixteen ele- 
ments remain intact. 

Much agitation was caused when it was announced that 
pellagra was the result of a diet lacking in cell salts. 
This discovery should warn the public that other diseases, 
peculiar to other localities and climates, may be simply 
various forms of acidosis. The acidosis should not be 
allowed to develop to the pellagra stage (or in fact any 



60 RIGHT FOOD — THE RIGHT REMEDY 

disease stage). The early indications of acidosis should 
be heeded, and the faulty conditions corrected. 

Prof. Simon Baruch says : "There is a striking simi- 
larity in some of the causes predisposing to infantile 
paralysis and beri-beri (a form of acidosis). Both are 
accompanied by fever and paralysis and both are ex- 
tremely dangerous. Beri-beri is now known to be due 
chiefly, if not solely, to absence of vitamines (food salts) 
in the diet. May not infantile paralysis be likewise 
traceable to some defect in diet. . . . ?" 

Van Norden describes, in his "Diseases of Metabo- 
lism and Nutrition/' experiments made in the matter 
of food salts. He says: "The consequence of even slight 
loss of alkali (food salts) in the dog is a morbid derange- 
ment of the nervous system and disturbances of food 
assimilation. At the expiration of a certain time, death 
results with spasms." 

There is no doubt among scientific men but that a diet 
deficient in food salts is responsible for much of the 
"nervousness" and many nerve disorders of the present 
day. Especially is this true in the case of white-bread 
eating. When the nerves are not obtaining the proper 
food to keep them in their delicate balance, is it any 
wonder that nervousness is so prevalent? 

The consumption of foods containing deficient amounts 
of food salts and the commission of other dietetic errors 
contribute to the development of cancer. Packard says 
that some cases of cancer are due to a diet deficient in 
food salts. 

As to the quantity of food salts one may consume, 
Prof. Sherman says : "It should be clearly understood 
that an excess of base-forming elements (food salts) in 



FOOD SALTS 61 

the food is not in any sense objectionable, since the oxi- 
dation processes in the body are constantly yielding such 
large quantities of carbonic acid that any surplus of base- 
forming elements (food salts) goes to form bi-carbonates, 
which not only do not disturb the neutrality, but which 
act as a reserve material for its maintenance." 

It is therefore possible, by eating an abundance of fruits 
and vegetables, to build up a reserve vitality to meet 
future emergency. 

Healthy animals (or persons) fed on food from which 
the natural salts have been entirely removed die more 
quickly than those fed no food at all. This is because 
the body of the former spends much of its energy throw- 
ing off poisons produced by eating the devitalized foods, 
while the body of the latter is not called upon to expend 
its energy to rid itself of poisons. This should be a 
sufficient incentive to every person to eat only natural food 
— food from which none of the food salts have been 
removed. 

Drennin and others point out the necessity of an abund- 
ance of food salts in the diet of the pregnant mother, as 
the growing fetus must be supplied with these elements. 
Drennin asserts that even the mother's tissues are robbed 
of their reserve of food salts when proper food is not 
eaten. Hence disease, especially tuberculosis, frequently 
follows pregnancy. 

Weigert says: "Tuberculous children succumb more 
quickly when nourished with sugars and starches. The 
water content of the organism is inversely proportioned 
to the natural immunity. Carbohydrates (sugar and 
starch) diet increases unnecessarily the amount of water 
in the tissues and prompts a rapid rise in body weight. 



62 RIGHT FOOD — THE RIGHT REMEDY 

Such children who appear plump, round, and well- 
nourished, are water-logged and show slight resisting 
power against infection." 

Alfred McCann, of New York City, author of many 
books and contributor to many publications, is untiring 
in his efforts to show the harmfulness of using the devi- 
talized foods thrust upon us by food manufacturers, 
sugar refiners, millers, and others. He describes the 
death-dealing qualities of denatured food in his report on 
the foods consumed by the laborers working on the 
Madeira-Mamore Railroad, a single track railroad, 232 
miles long, to connect Brazil with Bolivia for the exploit- 
ing of the rubber industry. 

The diet of these men, quite deficient in the vital food 
salts, very closely resembles the diet of the average per- 
son. The foods they ate were white bread, white 
crackers, tapioca, white flour, macaroni, rice, coffee, 
xarque (a form of dried beef), canned pork and beans, 
canned sausage, canned jam, corn flakes, oatmeal, con- 
densed milk, and canned spinach. 

Four thousand lives were snuffed out in a short period 
of time as a result of this diet. They died of acidosis, a 
disease easily avoided by right living. 

This startling truth should arouse everyone against the 
use of refined and denatured foods and against the indus- 
tries producing these products and forcing them upon the 
public for the sake of the dollars and cents they bring a 
few greedy stockholders. 

Far more people suffer from acidosis than realize they 
have the same disease which killed so many of the 
builders of the Madeira-Mamore railroad. The acidosis 
condition is modified somewhat by the consumption of 



FOOD SALTS 63 

natural foods rich in food salts. Many die, however, of 
this disease. Because persons do not topple over in the 
streets in paroxysms of pain and die, little or no thought 
is given to the relation diet may have to the cause of 
death. Disregarding the natural laws of living does not 
immediately cause death. It slowly and surely so under- 
mines the vitality and lowers the resistance that any sud- 
den or startling cause brings on an acute disease and 
terminates life. 

Alfred McCann tells of another test made upon twelve 
convicts, six of them murderers, in a Mississippi peni- 
tentiary. Their diet consisted of biscuits, brown gravy, 
corn bread, grits, hominy, collards, fried mush, rice, 
coffee, and sugar. Note how closely this diet resembles 
the diet of the average person, and then read what Mr. 
McCann says: 

"Several of the convicts attempted suicide during the 
test. Two of them, Guy R. James and D. W. Pitts, made 
formal application to the penitentiary board to be sent 
back to their cells in order that they might serve their 
life terms, in preference to continuing further sufferings. 
(The twelve men were to be pardoned by the governor 
for submitting to the test)." 

Alfred McCann has brought the same thing to the atten- 
tion of the public in another striking manner. The 
German cruiser, Kronprinz Wilhelm, was forced to put 
into Newport News on April 11, 1915, after sailing the 
seas for 255 days, because of the prevalence of acidosis 
aboard ship, about which her ship surgeons knew 
nothing. 

In his book, "This Famishing World/' he says : "Alarm- 
ing conditions began to develop. Typical symptoms of 



64 RIGHT FOOD — TH£ RIGHT R£M£DY 

paralysis, dilated heart, atrophy of muscles and anemia 
were marked. Fifty of the men could not stand on their 
feet. They were dropping at the rate of two a day. It 
seemed that a curse had descended upon the cruiser and 
it was plain that the whole crew was rapidly going to 
pieces. 

"The Kronprinz Wilhelm would either be manned by 
five hundred dead bodies in a few more weeks or she 
would have to make a run of it to the nearest port. 

"That is why the German cruiser lay at anchor in the 
James river, a floating wreck, a hospital ship, a lesson to 
the American experts who cry 'beri-beri and polished 
rice/ when red meat and white bread are the real issue." 

Meat and white bread, not rice, were the real causes 
responsible for the condition aboard this ship. 

Alfred McCann further says, "Here was a crew of 
men living in the open air, eating the staple articles of 
diet, namely : fresh meat, all the fat and cheese they could 
eat, boiled potatoes, canned vegetables, condensed milk, 
sugar, tons of fancy cakes, biscuits and white bread, and 
all the tea and coffee they could drink." 

Here were these German sailors eating foods typical 
of the American meals; eating an abundance of "good, 
nourishing food" ; eating plenty of food that would "stick 
to the ribs" ; eating the foods you are accustomed to eat. 
Your diet differs from theirs only in the occasional fresh 
fruits or vegetables you eat whose food-salts are suffi- 
cient to prevent such a striking condition as the German 
sailors experienced. 

The truths brought out by this lesson in diet should 
arouse within each person the apprehension that not only 
ill-health may be due to dietetic errors, but that the ill- 



FOOD SAI/TS 65 

health of the multitudes is directly traceable to bad 
habits of eating. 

While the Kronprinz Wilhelm was at Newport News, 
and after it was evident that the men would respond to 
no form of medication, Alfred McCann suggested the 
diet, which, being rich in food salts, corrected their condi- 
tion. When reading the prescribed diet which follows, 
note that it is rich in those vital food salts which this 
book holds forth as essentially necessary to health. 

"To one hundred pounds of wheat bran add two hun- 
dred pounds of water. Leach for twelve hours at one 
hundred twenty degrees Fahrenheit. Drain off liquor. 
Give each man eight ounces of the liquor each morning. 

"Give each man one teaspoonful wheat bran, morning 
and night, until contra-indicated by loose stools. 

"Boil cabbage, carrots, parsnips, spinach, onions, tur- 
nips together two hours. Drain off liquor. Discard 
the residue. Feed liquor as soup in generous quantities 
with unbuttered whole wheat bread. 

"Wash and peel potatoes. Discard potatoes. Retain 
the skins. Boil skins and give liquor to men to drink 
four ounces a day." 

Excepting fresh fruit juice and milk, very little else 
was fed. 

Alfred McCann gives further proof of the necessity of 
fruits and vegetables in the diet by relating the exper- 
iences of Roald Amundsen, leader of the Norwegian 
Antarctic Expedition in the ship Fram, 1910-1912, and of 
Donald B. McMillan, the Arctic Explorer. He says, 
"The Fram crew knew nothing of white bread. Not a 
man was ill for an hour, yet they faced colossal hard- 
ships for two full years upon a diet of pemican, consist- 



66 RIGHT FOOD — TH£ RIGHT R£ME)DY 

ing chiefly of oatmeal and dehydrated vegetables, with a 
little dried ground meat and oat biscuits made of whole 
oatmeal and milk powder." 

Donald B. McMillan says, "Four years of eating whole 
wheat bread, chocolate, dehydrated fruits and vegetables, 
surely ought to constitute a very thorough test of the 
nutritive value of these foods. Just such a prolonged 
test has convinced me that I could live indefinitely even 
in the Arctic upon such foods. My own experience has 
confirmed my conviction that they are truly ideal for the 
use of all explorers and expeditionary forces. 

"I took with me, 5,000 pounds of whole wheat bis- 
cuits; 2,000 pounds whole wheat flour; 1,080 pounds de- 
hydrated vegetables, equivalent to 10,000 pounds fresh 
vegetables, including potatoes, rhubarb, turnips, spinach 
and onions ; 12 cases assorted dehydrated soup ; 19 crates 
yellow-eyed beans; 12 crates pea beans; 150 pounds 
Scotch green peas; 200 pounds yellow split peas; 1,000 
pounds dried apples and apricots ; 608 pounds prunes ; 
300 pounds raisins ; 900 pounds chocolate, bitter and 
sweet; 1,000 pounds brown sugar; 42 cases baked beans; 
an assortment of nuts, dates, figs, lime juice, grape juice, 
and a small assortment of canned peaches, pears, cran- 
berries, apples, cherries, plums, corn, peas, tomatoes and 
squash. 

"We all were most decidedly impressed by the won- 
derful flavor and invigorating quality of the dehydrated 
fruits and vegetables. " 

In "The Heart of the Antarctic," by Shackleton, the 
author says : "In the first place the food must be whole- 
some and nourishing in the highest degree. During our 
entire trip from 1907 to 1909, we did not develop a single 



FOOD SAI/TS 67 

case of sickness, relying almost exclusively upon whole 
wheat biscuit, dehydrated fruits and vegetables, marrow- 
fat peas, lentils, and kidney beans. 

"We carried with us dried prunes, peaches, apricots, 
raisins, currants, apples, dehydrated potatoes, carrots, 
cabbage, onions, Brussels sprouts, cauliflower, celery, 
spinach, parsley, mint, rhubarb, mushrooms, and arti- 
chokes to the extent of 3,800 pounds, with 2,240 pounds 
of whole wheat biscuits." 

The experience of these three men should convince any 
skeptic of the value and necessity of fruits and vegetables 
in the diet. These Polar explorers, subjected to incon- 
ceivable hardships and struggles, unknown to many others, 
lived on a diet of more than fifty per cent of fruits and 
vegetables. Nowhere in their diet do we find listed re- 
fined sugar, white flour, tapioca, spaghetti, macaroni, and 
the many other unnatural, devitalized, so-called "good, 
nourishing foods" which are found upon the average 
American table! 

Here were these men living largely upon fruits and 
vegetables which maintained their bodily warmth in a 
climate far colder than the average American can im- 
agine. Yet how few people in this country ever think of 
the importance and necessity of making fruits and vege- 
tables a part of the winter diet, except to use, as a matter 
of course, canned vegetables, which are greatly inferior 
to the dehydrated vegetables eaten by the explorers. 
Note the similarity of the diets of the sailors of the 
Kronprinz Wilhelm and the average American; then 
compare these with the diet of the Polar explorers, re- 
membering that the Polar explorers remained free from 
disease. 



68 RIGHT FOOD — THE RIGHT REMEDY 

DEVITALIZING FOODS 



The more natural the food — the diet — the more normal 
the health. 

What are natural foods? Natural foods are those 
which come to us in their natural state for our consump- 
tion. If foods require some method of preparation, such 
as milling or cooking, they should be so prepared that they 
retain as nearly as possible their natural elements. 

There are two ways of preparing foods — the wrong 
way (it is the common way) which needs no explanation 
— and the right way, which is explained in this book. 

Foods should be so prepared that they retain, as nearly 
as possible, their natural elements. These elements will 
be destroyed partially, if not wholly, by wrong methods 
of manufacture or wrong preparation in cooking. 

Nature, when she prepares foods in her laboratory, 
compounds them in such a manner that the elements con- 
tained in those foods harmonize. It should be the aim, 
therefore, of those preparing foods to prepare them so 
that the natural elements will not be thrown out of 
harmony. Foods thrown out of chemical harmony be- 
come devitalized. White sugar, white flour, corn meal 
as usually sold, polished rice, pearled barley and hominy 
are devitalized foods. 



RAW FOOD VS. COOKED FOOD 69 

RAW FOOD vs. COOKED FOOD 



The American people eat too much cooked food and too 
little raw food. 

Many follow a diet of unfired or raw food even to the 
matter of cereals. This is carrying the idea beyond a 
practical point. We use so much energy in our every- 
day intensive work of eternal hustle, it is unwise to tax 
the digestion by eating raw grains. Cooking raw grains 
breaks down the cellulose walls, or pockets, around the 
tiny particles of starch, so that the digestive fluids, prin- 
cipally the saliva, can act more thoroughly upon the 
starch. 

Cooking meat breaks down the connective tissue, which, 
being thus softened, gives freer access to the digestive 
fluids. 

In general, cooking is the application of heat to foods 
to make them more digestible and more palatable. Too 
often, however, food is made palatable at the expense of 
digestibility. That is, some foods, as prepared, are bad 
mixtures. Some are cooked with such a high degree of 
heat that the natural food salts are partially destroyed, 
resulting in an indigestible mass, although it appeals to 
the senses of taste and smell. Such cooking is not food 
preparation, and ought not to be tolerated at home or in 
public eating houses. 

Those who habitually (which too often means without 
thinking) eat foods prepared to "tickle the palate" re- 
gardless of their digestibility, will find that it takes days, 
perhaps weeks, to develop a normal, healthy taste for 
natural foods, properly prepared. 



70 RIGHT FOOD — TH£ RIGHT REMEDY 

Complex cooking, which means fancy cooking, is not 
only dangerous to health, but enslaves the housewife to 
the perverted appetite of those for whom she cooks. This 
slavery has sent many a wife and mother to an early 
grave, or worse, to an invalid's bed or an asylum cell. 
Complex cooking — fancy cooking — is worse than needless 
toil. Many wives and mothers would have better health 
and live happier lives if the time spent in the needless 
preparation of food were spent in rest and recreation. 

The time spent in preparing "fancy dishes" could be 
better used in the preparation of vegetables and salads — 
the foods which build mental and physical health. As 
fruits and vegetables should form about two-thirds of 
all food eaten, special attention should be given to their 
proper preparation. 

Many prepared foods are sold on a so-called merit of 
being "pre-digested." Such foods are not commended, 
for it is possible that they were prepared in such an 
extreme degree of heat that all, or nearly all, of their 
natural elements are destroyed, which would make these 
foods far from being natural foods. 

The farther foods are from their natural condition the 
less suitable are they in the diet. Many good foods, as 
fruit, are often made almost worthless by the process of 
preparation. Fruit should be served uncooked, whenever 
possible, as cooking reduces and throws out of harmony 
the vital food salts. The same is true of some vegetables, 
such as cabbage. 



VEGETABLES 71 



VEGETABLES 



Food-salts, acidosis and the importance of raw fruits, 
raw vegetables and cooked non-starchy vegetables in the 
diet, is a revelation to many readers. It may be a greater 
revelation to know that the usual manner of preparing 
vegetables is grossly wrong. It is wrong to cook vege- 
tables with meat, butter or other fat. It is also wrong 
to cook them in so much water that the water must be 
drained off. 

Nature so prepares food in her laboratory that the 
elements in the food harmonize, and cooking should not 
disturb this harmony, nor change the composition of the 
vital elements and food-salts. From a practical stand- 
point, most of the vegetables placed in Lists A and B 
should be cooked, although cooking more or less de- 
organizes the elements and food-salts, the major part of 
the salts being extracted from the vegetables and dis- 
solved into the water. This water is generally thrown 
away, thus wasting the food-salts, the most valuable part 
of the vegetable. The up-to-the-minute cook has learned 
that this "orthodox" or conventional way of cooking 
vegetables, not only lessens the palatability of the food, 
but requires artificial seasoning. 

Vegetables should be of good quality. After being 
prepared, they should not stand long in water, unless they 
are to be cooked in that water. Enough water should be 
used to prevent burning, without requiring any to be 
poured away after cooking. What little is left should 
be served with the vegetables, or it sometimes may be 



72 RIGHT FOOD — THE RIGHT REMEDY 

added to soup. Add no salt or seasoning while cook- 
ing. This should be added before serving, or by the indi- 
vidual. However, food is better without seasoning. 

When the lid is tight-fitting it is not necessary to cook 
with great heat. Boiling with intense heat is a mistake. 
It makes burning more likely, and the vegetables less 
wholesome for it tends to de-organize, or throw out of 
harmony, the food-salts. 

Steam-cooking is the best way to cook vegetables. 
When this is not possible, cook at a low temperature 
(simmering). Time and trouble are saved and the 
method is good. The pressure cooker and fireless cooker 
are found satisfactory by many. A double boiler reduces 
the danger of burning, but requires longer cooking. 

Whichever method is used, no surplus water should 
remain when the cooking is completed. 

When using dehydrated vegetables, it is, of course, 
necessary to use sufficient water to allow for the absorp- 
tion that will take place. Then cooking is resumed as 
with the fresh vegetables. 

The value and sufficiency of fruits and vegetables as 
food is well stated by J. H. Tilden, M. D., editor of the 
Philosophy of Health magazine. "The cow can live ex- 
clusively on grass, which, for the sake of the dietetic hint 
it carries, let us call salad or fruit ; for grass, like green 
vegetable salad and fruit, carries the structural building 
elements — cell salts, proteins and carbohydrates — enough 
to wrap the cow in a comfortable coat of flesh. 

"Dr. Haig, the great English diet specialist, declares 
that grass, salad vegetables and fruits are all free from 
uric acid. Uric acid is a product of animal metabolism ; 
that is, a product of chemical action within the body. 



VEGETABLES 73 

"If cattle can eat grass that is very low in protein, 
and from that grass can build flesh, and also furnish milk, 
which is an ideal protein-bearing food, why should it be 
necessary for man to live on either bread or meat? 

"If the growing child and the growing calf, both of 
which require more protein for building than the full- 
grown (adults), can secure enough building material from 
the exclusive use of milk, why should it be thought neces- 
sary for the full-grown of either man or cow to have 
something more than milk or grass, for surely the adult 
does not require the "building material" required by the 
growing child? When then is it necessary to eat any- 
thing more than fruits, salads and dairy products? 

"We know from observation that cattle (when grown) 
thrive well on grass. When it is necessary to have the 
young mammalia develop into large animals they are 
encouraged to live on milk. Why? Because milk con- 
tains the elements necessary for growth. 

"We have also observed that it is easy to dwarf the 
young by simply keeping them away from their mothers 
or from having sufficient milk. Calves deprived of milk 
grow large abdomens, but otherwise are smaller and are 
always stunted in growth, and remain so for life. 

"The facts stated bring out a fact Which cannot be 
refuted; viz., that man can live better, longer and more 
efficiently by following a simple, non-complex diet. 
Those who are really progressive (dietetically) have 
learned this, but it appears to be very hard for general 
opinion to shake off the idea that full-grown people must 
eat largely of foods rich in protein or building material. 
When an ideal food is to be selected, bread and meat only 






74 RIGHT FOOD — THE RIGHT REMEDY 

are thought of. This is a mistaken belief, which a little 
observation and attention to obvious facts will correct. 

"How many parents have criticized their children for 
wanting to eat fried chicken to the exclusion of other 
foods ! I am safe in saying that nearly all parents have 
said to children : 'If you do not eat bread with your meat, 
you shall not have any more meat; if you will not eat 
bread, you are not to have any more jam, preserves or 
jellies/ A combination of meat and bread is a bad mix- 
ture, and jam, jellies or preserves are not desirable addi- 
tions to the diet of either child or adult. If eaten, they 
should never be eaten with bread. 

"No doubt a desire to practice economy has had some- 
thing to do with causing parents to force bread on chil- 
dren. Economy might better be practiced in some other 
manner, for the sooner the profession and public learn 
that eating of bread and meat is a secret of the high cost 
of living, the better. These foods add to the high cost 
of living, because they are largely responsible for sickness 
and the expense attending sickness. 

"Encouraging people to believe that bread and meat 
are the staffs of life is the cause of the wholesale over- 
eating practiced everywhere. Excessive eating of either 
of these foods builds morbidity of mind and body. These 
foods taken to excess grow sensual habits. 

"Fruits and raw vegetables are not looked upon as of 
any special worth. Most doctors believe that such eat- 
ing is a slow form of starvation, whereas a diet of fruits, 
vegetables, dairy products and limited quantities of well- 
baked whole grain bread will give health and strength for 
any emergency. 

"Probably there is ten times as much bread and meat 



VEGETABLES 75 

eaten as should be. The cost in ill-health produced by 
overeating of these foods is the cause of most of the 
poverty and crime abounding everywhere, to take care of 
which the public is severely taxed. 

"Nitrogen (which is one of the predominant elements 
of many of the staple foods) is the most deadly enemy of 
oxygen (which is present in fruits and vegetables). Oxy- 
gen stands for life, whereas nitrogen stands for death. 
The advisability of having fruits and vegetables in the diet 
should thus be apparent/' 



76 RIGHT FOOD THE RIGHT REMEDY 

FRUIT 



Unfortunately, the value and necessity of fresh and 
dried fruit in the diet is much misunderstood and much 
underestimated by the American people. 

Fruits have been looked upon as "dainties," "side 
dishes," or "tid-bits," and are used or served usually, to 
grace the table as a bouquet of flowers might be. 

They have also been looked upon as low in nutritive 
value as well as expensive. 

Fruit is more than a "tid-bit" ; it is a vital necessity in 
the diet; it is one of the most economical foods on today's 
market; it is high in nutritive value. 

To attain the maximum value from fruit it is neces- 
sary to know what fruits are proper to eat; the proper 
way of preparing them; the proper time to eat them; 
and the foods with which they may be eaten. 

Fresh fruit should usually be eaten in preference to 
dried fruit, and when purchasing fresh fruit see that the 
fruit is neither under-ripe nor over-ripe. The unripe 
fruit is not valuable as a food, for the elements it contains 
have not reached full development, are not matured and 
developed as nature intended them to be for consumption. 
As fruit ripens, it turns from starch to sugar, becoming 
sweeter and more palatable. Over-ripe fruit tends to 
decay quickly, and is not wholesome. 

Ripening bananas undergo a change similar to that in 
other fruit. The discredit which has come upon bananas 
is largely due to the fact that they are usually eaten before 
they are properly ripened. An unripe banana should not 
be eaten any more than should an unripe melon. The 



FRUIT 77 

best quality bananas are those which are full and plump 
and show full development of the banana before being 
picked. The skin should be partially black, not the yellow 
or golden color that makes the fruit commendable for its 
appearance only. Bananas are best when covered with 
tiny brown spots, much like the complexion of a freckled- 
faced boy. 

When fresh fruit cannot be obtained, it becomes neces- 
sary to use dried fruits. Dried fruit should be prepared 
without chemicals, for the action of these chemicals within 
the human body produces great harm. Insist that all 
dried fruits which you purchase are properly dried with- 
out chemicals. Otto Carque, a distinguished authority 
on the subject of fruit, is worthy of careful reading. He 
says: 

"In the process of drying fruits, sulphurous acid is 
chiefly employed in the form of fumes of burning sulphur, 
applied either to the food products themselves in the 
course of manufacture or to the containers in which the 
food products are held. Desiccated fruits, pared or un- 
pared, are subject after the removal of the pit or core, to 
the fumes of burning sulphur, in what is known as a 'sul- 
phur box\ The following reasons are given for the prac- 
tice of sulphuring: 

(1) To produce as clear and intense a yellow color as 
possible. 

(2) To conceal decayed portions of the fruit. 

(3) To prevent fermentation and decay during the dry- 
ing of the fruit. 

(4) To protect the fruit during the drying from flies and 
other insects, the larvae of which would otherwise 
develop after the fruit was stored. 



78 RIGHT FOOD — TH£ RIGHT R£M£DY 

(5) To kill the cells of the fruit and thus make the tex- 
ture more porous, which expedites drying. 

"There is another reason why sulphur is in favor with 
fruit growers. Highly sulphured fruits are preserved 
with a lower degree of desiccation than those not sul- 
phured, and for this reason a greater weight of fruit is 
produced from a given weight of the raw material. It 
is not difficult to preserve a water content of 30 per cent 
or over in the finished product when liberal sulphuring 
is practiced. 

"Numerous experiments carried on by Dr. Harvey W. 
Wiley, former chief chemist of the United States Depart- 
ment of Agriculture, have shown that the use of sulphur- 
ous acid in foods is deleterious, that it never adds any- 
thing to the flavor or quality of a food, but renders it 
both less palatable and less wholesome. Sulphurous acid 
retards the assimilation of food material and overworks 
the kidneys, which have to remove all the added sulphur 
from the body. Another effect which the administration 
of sulphur produces, and one more serious still, is found 
in the impoverishment of the blood in respect to the num- 
ber of red and white corpuscles therein. Sulphur, like 
all other preservatives, as benzoic acid, saccharin, etc., is 
purely a drug, devoid of food value, exerting deleterious 
and harmful effects. The addition of any form of sul- 
phurous acid to products intended for human food should, 
therefore, be avoided. 

"Whenever the sulphuring of dried fruit has been 
criticized or threatened by law, the California fruit 
packers have claimed that to forbid this practice would 
ruin a great California industry. This would certainly 
be a bad thing, but such a calamity need not, however, 



FRUIT 79 

follow the non-sulphuring of fruits," for a well known 
pure food company in California has put up unsul- 
phurized fruits for several years. 

The principal food elements of ripe fruits are the "fruit 
sugars," whose function, within the body, is to produce 
heat and energy. All fruits contain sugar ; some, chiefly 
the sweet fruits, being richer in fruit sugar than others. 
Because a fruit is acid to the taste, it does not imply that 
such fruit lacks fruit sugar. It is present in smaller 
quantities. 

Fruit which may be eaten raw without sugar will re- 
quire the addition of sugar to make it palatable when 
cooked, as cooking causes a chemical change in the ele- 
ments of the fruits. 

Dried fruits can, however, usually be prepared without 
cooking, and without using commercial, or white, sugar 
for sweetening. 

Raw fruits stand paramount among all foods as anti- 
fermentics and anti-scorbutics. That is, raw fruit is the 
greatest dietary enemy of the development of that pre- 
valent condition known as "acidosis." The anti-f ermentic 
and anti-scorbutic qualities of raw fruit lie in the abund- 
ance of food salts which they contain in their natural 
state — that is, as they come to us from Nature. 

When fruits are cooked their natural elements and 
natural food salts are de-organized or thrown out of har- 
mony. They almost entirely lose their anti-f ermentic and 
anti-scorbutic properties, for cooking destroys the life and 
action of the salts. The fresh, juicy fruits are the best 
anti-f ermentic and anti-scorbutic fruits. If these cannot 
be obtained, dried fruits may be substituted. These dried 
fruits should be free from chemicals, and should be dried 



80 RIGHT FOOD — THE RIGHT REMEDY 

according to the best methods of drying, or de-hydration, 
as the process is called. 

In sections of the country where fresh fruit cannot be 
obtained the year round, canned fruits are used more 
extensively than dried fruits. Canned fruits prepared 
with commercial sugar are not recommended, and none 
of the menus in this book are intended to include them. 
If fruits are canned, they should be sweetened with honey, 
rather than commercial sugar, and should be put up in 
lacquered tins or glass jars. The latter are preferred. 

The science of dehydrating food is so simple that any 
household may dry fruit and vegetables during the season 
for use out of season. This process has revolutionized 
the method of keeping foods, and is far superior to the 
old-time method of canning with commercial sugar. 

Cooked fruits are not so desirable for many reasons, 
one being the partial or complete destruction of the anti- 
fermentic and anti-scorbutic action of the fruit. With 
this action destroyed, the fruits themselves are more apt 
to ferment when eaten. Usually, however, cooked fruit 
is combined with sugar, either at the time of cooking or 
when served. Not only is this combination bad and con- 
ducive to fermentation, but the common custom is to eat 
cooked fruit with bread, cereals, puddings and other 
starch preparations. Such a combination is dangerous, 
producing an acid fermentation within the digestive tract, 
giving rise not only to digestive troubles, but causes that 
condition known as "acidosis." This custom of combin- 
ing sugar with fruit and fruit with starch is so common 
that it will be difficult to accept the truth of the state- 
ment without going into technical details. Those who 
care for those details are referred to books on chemistry. 



FRUIT 81 

An intelligent test of this statement in practice will dispel 
any doubt as to the harm that the combination causes. 

Inasmuch as many of the staple foods are deficient in 
valuable food salts, and are further robbed of them by the 
ordinary method of cooking, other foods, such as raw 
vegetables and raw fruits, must be supplied in the diet to 
prevent, partly, if not wholly, the fermentation of foods 
deficient in food salts. 

Jams, jellies and preserves are not recommended. If 
used, they should be made with honey, not sugar. They 
should never be eaten with bread or other starch foods. 

Many artificial fruit flavors are made in the laboratory 
to resemble the odor and flavor of fresh fruits; such as 
apple, peach, pineapple, strawberry, raspberry, and 
banana. These lack nutritive qualities and, in many in- 
stances, are actually dangerous, because they are used to 
disguise foods which in themselves are not good food. 
Artificial fruit flavors are used instead of pure fruit 
juice almost entirely at soda fountains, and are harmful, 
if not dangerous, to drink. 

Many persons suffering with rheumatism omit acid 
fruits from their diet entirely, reasoning thus: Rheuma- 
tism represents an acid condition of the body. Acid fruit 
will increase the acid condition, therefore the rheumatism 
will be worse. Their reasoning is a fallacy because they 
do not understand that fruit acid and the acid causing 
rheumatism are not the same. They are direct opposites, 
as explained by Philip B. Hawk, Ph. D. : 

"Another deep-seated popular misconception is that per- 
sons afflicted with rheumatism should not eat acid fruit, 
such as oranges, peaches, plums, lemons and grapefruit. 
This idea is based on the belief that "fruit acids" cause 



82 RIGHT FOOD TH^ RIGHT REMEDY 

an increase in the acid content of the tissues of a rheu- 
matic individual, and thus aggravate the disease. 

"It can easily be shown, by chemical analysis of such 
fruits, that the acid taste is due to the presence in the 
fruit of the salts of certain organic acids. But in the 
course of the transformation of these salts in the body, 
they yield carbonates, which instead of being acids are 
the exact opposite : that is, alkalies. . . . There is no 
good reason why acid fruits should be eliminated from 
the diet." 

Strawberries, or other berries, should never be made 
into shortcake or eaten with starchy food. The mixture 
is bad and causes serious digestive disturbances. This is 
one reason why strawberries apparently disagree with 
many persons. 

Some persons claim they cannot eat fruit because dis- 
tress follows the eating. This is only true of those out of 
health — the auto-toxemic — those who really need fruit 
the most. To forego the pleasure of eating fruit is to 
lose a benefit. The distress felt after eating fruit is 
largely due to the improper use of other food-stuffs, par- 
ticularly starches. A few days of right living will re- 
move the causes of the distressing effects. No person can 
afford to omit fruit from the diet, and should not do so. 
Better omit anything else from the diet. 



DEHYDRATION 83 



DEHYDRATION 



Dehydration is the process of removing water from 
vegetables and fruits, so that they will not decay. The 
process is simply a method of passing heated air over the 
fruits or vegetables at a temperature low enough to pre- 
vent changes in the cell structure, so that the fruit or 
vegetable retains its full food value, and the vital food 
salts are unaltered by heat, as happens when they are 
cooked. 

Dehydration supersedes the old-time and laborious 
canning methods. 1 

Millions of persons living in northern zones do not eat 
a green salad or a succulent vegetable from late summer 
to the early part of the next. These millions live with- 
out the most essential food that Nature gives, their winter- 
time conception of a vegetable being a boiled potato or a 
can of tomatoes. Dehydrated fruits and vegetables are 
nearly equal to the fresh product. Some, who live (as 
most city people do) where the fruits and vegetables are 
more or less stale before they are eaten, declare them 
superior to the fresh product. 

Dehydrated foods not only will create a year-round 
consumption, equal to the consumption during the fruit 
and vegetable season, but they bring to those living far 
from gardens and orchards the benefit of these essential 
foods. Increased consumption of these foods will not 
produce a shortage. Millions of tons now wasted, be- 

Note 1. Detailed information can be obtained from the U. S. 
Department of Agriculture bulletins. 



84 RIGHT FOOD — THE RIGHT REMEDY 

cause unable to reach a market, will be dehydrated at the 
field and orchard when the needs demand it. The trans- 
portation problem will also be simplified, for one barrel 
of dried vegetables is equivalent to thirty barrels of 
the non-dried. 

This method is superior to the common method of dry- 
ing fruits with sulphurous acid. 









CLASS TWO FOODS 85 



CLASS TWO FOODS 



The foods belonging to this class, chiefly lean meats, 
fish, fowl, game, legumes, and nuts, build or rebuild the 
body. Bread and other products made from the whole 
grain of wheat, Indian corn, oats, barley, rice, rye or 
buckwheat, also belong to this class, because they contain 
some building elements. However, they are listed under 
Class Three, their predominant function being the pro- 
duction of heat and energy. 

Vegetarians and non-vegetarians have long differed 
over the foods of this class, especially over meat, their 
discussions bringing the food issue to the front. 

The discussion of the subject from a moral or humani- 
tarian standpoint will not be taken up here. 

Some contend that meat is essential to health, ridi- 
culing the non-meat eater as a fanatic. The vegetarian, 
on the other hand, looks with contempt upon meat eating, 
declaring it to be responsible for most of the ills of the 
world. 

Each side has some element of truth. The improper 
use of meat is responsible for much harm, but the same is 
true of foods which the vegetarian substitutes for it. 

The best scientific investigations and experiments in 
food problems indicate that meat is not strictly neces- 
sary, and that the health of the American people would 
really be better if meat were eliminated from the diet, 
for the diet of the average person contains enough "build- 
ing" material without the addition of meat. Meat, usually 
eaten with other hearty foods, supplies an excess of build- 
ing foods. 



86 RIGHT FOOD — TH£ RIGHT REMEDY 

Undeniable findings of scientists, after long and care- 
ful investigation, prove that the normal human body can- 
not utilize more protein (building material) daily than 
is contained in approximately four ounces of either beef- 
steak, roast beef, sausage, chicken, fish, ham or lamb 
chops ; in fact, any meat excepting that which is very fat. 
This amount of protein (building material) is emphati- 
cally declared to be the extreme limit — even for gluttons, 
and that any amount eaten in excess of this must be 
excreted as waste from the body, at the expense of the 
kidneys. | v .*q 

As the daily diet of the average person contains more 
than the required amount of protein, even if meat is 
omitted, it is evident that it is not necessary in the diet. 
Unless we greatly reduce our daily consumption of other 
foods, which also supply protein (building material), 
such as the grains, legumes, etc., meat should be omitted. 
If, however, the individual insists on having meat in his 
diet, he must understand the simple dietary laws that 
govern meat eating. 

The meat packers are trying to offset the tendency to 
eat less meat by extensive advertising. They urge the 
public to eat more meat, declaring that it gives one more 
"pep" — more energy — that it will make "human dyna- 
mos." Such advertising benefits the packers, but it cer- 
tainly has no thought for the welfare of man. Meat is 
not an energy-producing food — it is a building food, 
simply helping to repair the worn-out body cells. The 
body cells do not wear out sufficiently, regardless of how 
hard a man works, to require more than four ounces of 
meat, or its equivalent, a day, and any amount eaten be- 
yond that does not produce heat or energy; it simply 



CLASS TWO FOODS 87 

stimulates, and the packers mistake this stimulation for 
energy — for "pep." The time comes when meat ceases 
to be stimulating — there is a reaction — for stimulation, 
When carried beyond a given point, is ALWAYS followed 
by a reaction, and the "human dynamo" must go to the 
"junk heap," for continued stimulation wears out the ner- 
vous system, producing kidney disease, hardening of the 
arteries, and heart trouble. Meat is a stimulating food, 
and that is why. its harmful effects are usually misinter- 
preted — why the stimulation is mistaken for "pep," 
"ginger," energy. 

Many vegetarians would have us believe that omitting 
meat will dispel disease and bring health. This is not 
true. It is necessary to go further than this. It is just 
as essential to health for a person to know the food laws 
governing vegetarianism, as it is for the meat eater to 
know the laws governing meat eating. 

Those familiar with menus recommended by the major- 
ity of vegetarian writers know that fruit, vegetables, 
bread, baked beans, rice, potatoes, and nut butter may 
often be included in the menu of one meal. In fact, many 
of the diets advocated by vegetarians are capable of pro- 
ducing greater harm than the average diet of the meat 
eater. 

Diseases brought on by excessive amounts of meat must 
be cured by withholding meat, but if an excessive intake 
of some meat substitute is taken, a cure will not neces- 
sarily follow. Poison is poison, whether one kind or 
another, and disease is disease, whether caused by an ex- 
cessive intake of meat, or by an excessive intake of a 
meat substitute. 

On this subject, Dr. J. H. Tilden says: 



88 RIGHT FOOD — TH£ RIGHT REMEDY 

"Whatever else food does for the body, it is first, last 
and all the time a stimulant. Food in required quantities 
gives the body the stimulation necessary, but when used 
in excess of bodily requirements, it overstimulates. It is 
then that food becomes a drug — a poison. 

"So far as health is concerned, there is no difference, 
except in degree, between the over-stimulation from meat, 
which is albumin, and over-stimulation from alcohol. 
The effect of both is enervating, and when enervation is 
pronounced, elimination is inhibited, and auto-toxemia 
follows. 

"What difference does it make whether we die from 
diabetes, caused by starch poisoning, or from neuritis or 
delirium tremens, caused by alcohol poisoning, or from 
rheumatic heart disease or apoplexy, caused by meat 
poisoning ? 

"Poison is poison. It is all a matter of degree. Meat 
poisoning cannot kill more surely than bread poisoning. 
Suppose meat creates acute inflammatory rheumatism, 
and starch or bread causes bursal rheumatism, and alcohol 
brings on gout — can there be much choice ?" 



MEAT 89 



MEAT 



Meats should be of good quality, and should come 
from healthy animals. The average individual has little 
supervision over this important factor, depending upon 
Federal and State inspection. Cattle that have been forced 
in their feeding (stall-fed) to such degree that the flesh 
is surcharged with poisons generated within the body of 
the animal, or hogs that are fattened to the point of fatty 
degeneration, cannot be called wholesome food. Yet this 
is the meat commonly sold on the market and gives the 
vegetarians one of their chief arguments against meat 
eating. 

Sheep are amazingly free from the diseases prevalent 
among cattle and hogs, because they will not eat many of 
the foods commonly fed to the hogs and cattle. M. B. 
Ravenel is responsible for the statement that an average 
of twenty per cent of the hogs brought to slaughter are 
tubercular, due mainly to bad food. It is said that 
scarcely a herd of cattle is free from the disease. 

Meat of good quality should be properly cared for 
from the time of killing to the time of consumption. 
Commercialism often places meat utterly unfit for food 
before the consumer. The traveling public is at the 
mercy of those who dispose of meat unfit for food, and 
it is usually advisable for the traveler to order no meat 
other than beef steak, mutton, or lamb, as these are more 
apt to be of good quality than other meats. Sea food, 
such as fish, oysters and clams, are unsafe foods to order 



90 RIGHT FOOD — TH^ RIGHT REMEDY 

in a public eating house unless such houses are under 
very strict observation. 

The following suggestions should be of assistance to 
purchasers of meat and fish, enabling them to distinguish 
the healthy from the unhealthy. 

Pork and veal are pale in color. Other meat should 
have a healthy red color. It should be a dark, rich, but 
dull red. A purplish color indicates that the animal died 
a natural death — was not slaughtered. Meat of a pale 
pinkish or bluish color should be rejected as coming from 
diseased animals. A blazing red color indicates that the 
meat has been chemically treated. (McCann). 

Wet, water-logged, soggy, soft, gelatinous, flabby meat 
is always poor in quality. 

Freshly-killed or merely chilled meat is comparatively 
dry. Meat which discharges its juices on the platter in 
large quantities is frozen meat which has been thawed. 

Meat is a poor conductor of heat. That is, heat pene- 
trates to the centre of large pieces very slowly. Dr. 
Woodhead, of the British Royal Commission, has found 
that the center of a joint weighing six pounds never 
obtained a higher temperature than 104 degrees Fahren- 
heit, during ordinary cooking. This is not sufficient to 
destroy parasites that may be in the meat. He found 
that cooking meat by boiling was the most trustworthy 
method. Boiling, however, does not always produce the 
most palatable meat. If the water in the meat, or water 
in which the meat is cooked, is discarded, the residue 
becomes a starvation food. 

The breast of chicken and game is digested more easily 
than any other form of meat. 

Meat with a large percentage of fat is difficult of diges- 



MEAT 91 

tion. If the digestion is below normal, pork, which is the 
fattest of meats, should not be eaten. 

Lamb and mutton are probably the most wholesome of 
all meat foods, because sheep are quite free from the 
diseases affecting a large proportion of the steers and 
swine offered for slaughter. 

Mutton is more digestible than beef, because its fibers 
are much finer and its connective tissues loose. 

Veal is considered difficult of digestion, because of its 
insipid taste. It does not stimulate the flow of the diges- 
tive juices as much as other meats. 

Bacon is not, strictly considered, a "building food" like 
other meat. Fat bacon is nearly pure fat. Bacon can 
be eaten by many without marked ill effects, but it is one 
of the richest foods known and should be eaten in small 
quantities. It should be eaten sparingly except in very 
cold weather, for it is a fat — an oil — and is a producer 
of heat. 

Beef tea or beef extract should never be used. It is 
usually made from the flesh of old cows, known in the 
packing industry as "canners" or "downers." In boil- 
ing, the cast-off cells of the old flesh and the waste pro- 
ducts of its muscles are dissolved in water, consequently 
they form the extract or "tea." And then the remainder 
— the solid parts which are left — sometimes become 
"canned corned beef," or "roast canned beef." (McCann). 

Be cautious about fish. Know that it is fresh. In 
northern Europe only live fish are sold. Fish with 
"sunken" eyes have long been dead, and should never be 
bought. Fish is eaten in the same dietary combination 
as other meats. Fish putrefy more quickly than the flesh 



92 



RIGHT FOOD — THE RIGHT REMEDY 



of animals, hence should rarely, if ever, be eaten unless 
digestion is sound. 

Oysters and clams should be very fresh, and eaten in 
the same dietary combinations as other meats. 

Meat in any form is deficient in food-salts and should 
not be eaten unless accompanied by fresh fruit, fresh 
vegetables or cooked non-starchy vegetables. 

Flesh foods putrefy very quickly when held at a tem- 
perature of about 100 degrees Fahrenheit. Flesh foods, 
if not properly and promptly digested, remain long enough 
in the moist temperature (which is about 100 degrees 
Fahrenheit) of the digestive tract to putrefy, thus creat- 
ing poisons in the body. This is important and should 
be reason enough for the use of only strictly fresh meat 
in very small amounts in the diet. 

Flesh foods decompose rapidly when taken out of cold 
storage. 



chsess 93 

CHEESE 

"Store" cheese is a "building food," and a good meat 
substitute for those who have good digestions. It can 
take the place of meat in the meal and should be eaten 
with the same dietary combinations as meat. (See page 
181). 

Only those with very good digestions should eat cheese 
(excepting cottage cheese) at a meal where starch — bread 
or crackers — is eaten. Cheese, like meat, should be eaten 
with fruits and vegetables. 

There are about 350 varieties of cheese, many highly 
flavored, due to bacterial action. Those with a strong 
odor should be left alone. Only mild cheeses should be 
eaten. 

The best cheese is that known as "cottage cheese." 
This is an ideal meat substitute and one of the best of 
building foods. It, with fruits and vegetables, should 
usually be the only foods eaten at any one meal. 



94 RIGHT FOOD — THE RIGHT REMEDY 



EGGS 



Eggs are a common and popular "building food," tak- 
ing the place of meat with many people. They are a 
poison to some people, especially those with coated ton- 
gues, slow digestions, or sluggish livers. Such persons 
should never eat eggs. Eggs are often causative factors 
in catarrhal conditions and should be eliminated (tempor- 
arily at least) from the diet of anyone having catarrh of 
any of the mucous membranes — nasal catarrh, catarrh of 
intestines, leucorrhea, etc. 

Eggs should not, ordinarily, be eaten with starch, but 
should be eaten with fruits and vegetables. Four eggs 
weekly is a maximum for anyone with good digestion, 
provided the individual eats no meat or meat substitute 
on the day eggs are eaten. Even the hardest worker 
should not eat eggs in quantities. 

Eggs are best from a digestive standpoint when strictly 
fresh and prepared in a manner known as "coddling." 
(Page 293). 

Raw eggs and (i egg nog" are a delusion, especially so in 
those diseases accompanied by loss of flesh and strength. 
Prof. Sherman found that raw eggs remain in the stom- 
ach longer than soft boiled eggs. The digestive fluids 
apparently digest an egg more easily when the capsules 
of the cells have been broken down by cooking. 

It is a delusion to feed quantities of raw eggs to those 
seriously ill. Under such a method of "stuffing," which 
some choose to call "dieting," patients will grow worse 






3GGS 95 

and die. Is it any wonder that dieting has been brought 
into disrepute! 

Besides being a "building food," a single egg contains 
fat equal to one and one-half ounces of fat meat! 
(Tilden). That is why eggs for breakfast usually cause 
a heavy, lazy feeling in the middle of the forenoon. They 
should substitute meat and be eaten at the "meat" meal 
only; not for breakfast. 

Eggs contain a surplus of phosphorus that overstimu- 
lates the nervous system. To feed eggs to children is a 
crime. 



96 RIGHT FOOD — THE RIGHT REMEDY 

LEGUMES 

DRIED BEANS, PEAS, LENTILS AND PEANUTS 



Dried beans and peas are both meat and bread in the 
dietary, are exceedingly concentrated and, unless eaten 
strictly within digestive capacity, are very difficult to 
digest. Ignorance of these facts leads to abuse of their 
use. Many persons, with slow or weak digestions, can 
digest meat, but cannot digest beans or peas, because 
improperly cooked, insufficiently masticated, or eaten in 
quantities beyond the bodily requirements. 

Legumes require thorough mastication, for they are 
"bread. " That is, they are very starchy, and improperly 
masticated starch is certain to cause digestive disturb- 
ances. 

Legumes are also "meat/' for they are rich in building 
material — containing twice as much per pound as meat. 
If four ounces of lean meat is declared sufficient for even 
the hardest worker, it is obvious that legumes should be 
eaten in very small amounts — not over two ounces daily 
by those whose digestions are good, provided no meat, 
fish, eggs, or other meat substitute is eaten that day. A 
person should eat very little bread the day legumes are 
eaten. Two ounces of beans is a startingly small amount. 
Legumes cannot be highly recommended as an addition 
to the diet, for most persons will not eat them in moder- 
ation. 

Dr. J. H. Tilden puts the gist of the subject thus: 
"The composition of beans and peas, compared with that 



LEGUMES 97 

of other foods, gives them the appearance of being 
superior to all others in food value, and, if fully as diges- 
tible, they are superior to other foods. But, 'there's the 
rub' — they are not so easily taken care of by the digestion, 
and living on them exclusively, or nearly so, will cause 
premature aging and bowel disease. " 

Beans and peas, if eaten, must be properly prepared, 
masticated thoroughly, and eaten within the digestive 
capacity. 

Beans and peas are ordinarily prepared by soaking them 
in water over night, pouring off the water the following 
morning. More water is added, the whole, perhaps, par- 
boiled, and the water again drained off. More water is 
then added in which the beans are cooked. This method 
removes most of the food-salts — the salts necessary to 
prevent the fermentation of the beans or peas during 
digestion. Proper preparation and cooking retains these 
food salts. (See page 294). 

What has been said about peas and beans applies also 
to lentils, which are not in common use in this country. 
They are the most valuable of the legume foods and 
should be used more. 

Beans, peas and lentils should be used in about the same 
dietary combinations as meat, except that it is not advis- 
able to eat them with decidedly acid fruits. They are 
best when eaten with raw green vegetables. 



98 RIGHT FOOD — THE RIGHT REMEDY 



PEANUTS 



The peanut is not a nut, but a legume, and belongs to 
the dried bean, dried pea and lentil family. It is one of 
Nature's most concentrated foods — containing about 
forty per cent fat, twenty-five per cent building material 
and twenty-five per cent heat and energy-producing ele- 
ments, making it more concentrated than many other 
foods. Like other concentrated foods, it is usually eaten 
in excessive quantities. 

Two ounces of peanuts is a very liberal serving for the 
main part of a meal. Yet it is common for a person to 
eat four, six or even eight ounces between meals. 

Peanuts are best prepared by moderate roasting; a 
high roast frees fat acids that irritate the lining of the 
stomach. Peanuts require thorough mastication. Per- 
sons with defective teeth should grind peanuts before 
using them. 

As peanuts are so concentrated, they should not be 
eaten with other concentrated foods — nuts, meat, cheese, 
dried peas or dried beans. They are best used with 
fruits or vegetables. Peanut butter may be sparingly 
used with bread if one is in good health. 

Peanut butter is becoming very popular. Some brands 
are chiefly a paste and contain more flour than peanuts. 
The peanut butter should be in very fine granules. Pea- 
nut butter can be made at home, by using the pulverizing 
attachment accompanying food choppers, first blanching 
the peanuts by placing them in a coarse bag and rubbing 
vigorously. It may be necessary to add or remove oil 



PEANUTS 99 

from the peanuts — depending upon the oil content of the 
peanut used. The Virginia peanut is deficient in oil. 
The Spanish peanut is rich in oil. A blend of the two 
gives a butter of about the right consistency. Peanuts 
for peanut butter should be only moderately roasted. If 
kept too long the butter will become rancid, hence it is 
best to make it in small quantities. Store it in a cool 
place. 

Those in good health may substitute peanut butter for 
dairy butter, but on account of being so concentrated and 
containing such a large percentage of "building material" 
not more than one-half ounce (a level tablespoonful) 
should ordinarily be used at a meal. One ounce would 
be a very large serving. 

Peanut oil is readily obtainable on the market for use 
on salads. Olive oil is superior, and cottonseed oil is 
inferior, to peanut oil. 



100 RIGHT FOOD — THE RIGHT REMEDY 



NUTS 



Too little thought is given to nuts as a food, except as 
they terminate a "Soup to Nuts" meal. It is as absurd to 
end a hearty meal with nuts, which are rich in fat and 
building elements, as it is to end the meal with a dessert 
of fat beefsteak. Eating nuts in this absurd manner, 
as well as eating them late at night, or when not needed, 
has made "indigestion" synonymous with nuts. 

Nuts being very concentrated, one pound equaling about 
two and a half pounds of beefsteak, should be eaten in 
small quantities. Two ounces of nut meats are sufficient 
for one meal. They should be eaten only as a part of 
a meal, and can be substituted for meat in a "meat" meal. 
Nuts are used in about the same combinations with other 
foods as meat. That is, they may be eaten with fresh 
or dried fruits and raw or cooked vegetables. 

Nuts should be well masticated. If the teeth are 
defective, the nuts should be ground in a hand mill. Most 
of the nut foods on the market are largely, and sometimes 
entirely, made of peanuts, because peanuts cost from ten 
to twenty per cent less than true nuts. 

Most nuts should be blanched, because the hull or skin 
is irritating to the lining of the stomach. To blanch the 
nuts, soak them in warm water until the skins can be 
easily removed. Cocoanuts and Brazil nuts have to be 
peeled. 

English walnuts, almonds, pecans and Brazil nuts are 
the most extensively used in this country. The filbert, 
one of the best of nuts, should be more commonly used. 



NUTS 101 

Chestnuts are very starchy, and really are not a meat 
substitute. They should be boiled or roasted before 
eaten, and should only be eaten as a part of a simple 
meal. Cocoanuts should not be eaten by those having 
slow digestions or weak stomachs. 



102 RIGHT FOOD — THE RIGHT REMEDY 



CLASS THREE FOODS 



Just as the body requires certain elements to build it 
up or keep it in repair, so does it require certain elements 
to produce internal heat and energy. These heat and 
energy-producing elements are found in starch, sugar 
and fat. 

Perhaps three to five times as much heat and energy- 
producing food is eaten as is necessary. The over- 
consumption is largely due to ignorance of the necessary 
and normal amount a person requires, and popular ideas 
on this matter are quite inaccurate. An individual may 
be lazy, "tired," listless and low in energy, and to over- 
come this is urged to increase his consumption of energy- 
producing foods. It appears logical, but it is absolutely 
incorrect. The individual's condition is due to too much 
staple food, and his body, it might be said, is filled with 
"clinkers." These "clinkers" should be removed, and 
this can ONLY be accomplished by temporarily with- 
holding the staple foods and eating raw fruits, raw 
vegetables and cooked non-starchy vegetables. 



STARCH 103 



STARCH 



The principal starchy foods in daily use are bread, 
cereals, or any product made from wheat, Indian corn, 
oats, barley, rice, rye, buckwheat, sweet potatoes, white 
potatoes and American Artichokes. Dried beans, dried 
peas, lentils and peanuts are also very starchy, but they 
have been listed with the building foods — Class Two. 



104 RIGHT FOOD — THE) RIGHT REMEDY 

BREAD AND CEREAL 



Starch is largely consumed in the form of grain ground 
into flour or meal ; rye and wheat being ground into flour, 
and corn and oats into meal. Corn is much used in the 
form of hominy and grits. Nearly all the grains enter 
into breakfast foods. As the grains furnish most of our 
starch supply, and three to five times the required amount 
of starch is eaten, the discussion of starch eating and 
"starch-poisoning" is largely confined to the subject of 
grains ("Bread and Cereals" ). 

"Starch-poisoning" and "acidosis" are really synony- 
mous terms, for the latter is invariably caused by over- 
consumption of starch and sugar, both by the vegetarian 
and the non-vegetarian. As Dr. Tilden says, "What dif- 
ference does it make whether or not we are ill and die 
of a disease brought about by eating too much meat, or 
one caused by eating too much sugar and cereal starch?" 
The only difference is in the trade-name applied to the 
disease — the name given to the disease which the indi- 
vidual may have, as a result of his improper eating. 

The bad habit of eating too much starch is rapidly 
growing as a result of the "no-meat eating" movement, 
and the large quantity of starch consumed is probably 
due to its excellent keeping qualities, its ease of prepara- 
tion and its apparent cheapness. It is true that grains 
(starch) can be stored and kept indefinitely, but is a food 
cheap when its improper use brings disease with its at- 
tending miseries? The ease and simplicity of its pre- 
paration is responsible for its over-consumption, but 
would it not be wiser to give more time to the preparation 



BRKAD AND CEREALS 105 

of life and health-giving foods, such as fruits and vege- 
tables ? 

Many, abandoning meat-eating for a heavy bread eating 
regime, become nervous wrecks, due to elements con- 
tained in cereals which over-stimulate the nervous system. 
Nervous people, invariably hearty eaters of bread, should 
abstain from this food, at least temporarily. Potatoes 
and the fresh and dried sweet fruits should furnish the 
substitute. 

We need starch, but in moderation, properly prepared, 
properly cooked, and in its natural form. 

Starch is eaten by many as a "fill in." Bread seems 
to be the handiest food for this purpose, but when it is 
eaten beyond the normal requirements it detracts from 
the physical and mental health of the individual, render- 
ing him less efficient and less progressive, and actually 
holds him in bondage. These persons are eating the least 
expensive food, so far as the first cost is concerned, yet 
it proves eventually to be the most expensive because of 
the handicap placed upon the individual by its over-con- 
sumption. 

"Starch-poisoning" (acidosis) is America's most pre- 
valent disease — more prevalent than the diseases caused 
by alcohol, tobacco, and famine ; more prevalent because 
almost everybody overeats on sugar and cereal starch and 
is starch-poisoned, whereas the percentage suffering 
from the other causes is relatively small. 

The digestive tract of the food-drunkard — the starch- 
poisoned — is like a fermenting vat, with its accompany- 
ing carbonic acid gas and alcohol irritating the whole 
system, paralyzing the brain, beclouding the judgment, 
and reducing efficiency in exactly the same manner as 



106 RIGHT FOOD — THE RIGHT REMEDY 

does alcoholic liquor. Grain alcohol is made by a process 
of fermentation not unlike the process within the digestive 
tract of many who indulge in imprudent eating, converting 
themselves into human distilleries ! Their digestive tracts 
resemble a beer vat at a brewery or a mash tub at a dis- 
tillery, especially if they eat freely of sugar. 

This explains why those who eat an excess of cereal 
starch find it so difficult to give up the habit. Surely, 
there can be no difference, from a moral standpoint, 
between those who generate the alcohol within their own 
digestive tracts, and become food drunkards, and those 
who drink alcoholic liquors for the "jag" it gives them ! 
There is absolutely no reason for drinking alcohol in any 
case, and surely the crime is just as great if committed 
by the food drunkard who takes his alcohol in the form 
of food ! The penalty that must be paid is the same, 
nevertheless. This question is worthy of the earnest 
thought of those who abhor alcoholic liquors and at the 
same time carry a good-sized "jag" from alcohol generated 
by their foods. The habit of over-eating cereal starch 
(bread) is difficult to overcome, because it is identically 
the same as the "jag" habit. 

The fermentation and formation of carbonic acid gas 
and alcohol, caused principally by overeating starch foods, 
is superinduced by bad mixtures of food, such as sugar 
combined with starch. Particular attention, therefore, 
is directed to the matter of combination of foods in all 
meals. The primary rule is : DO NOT OVEREAT. 

How much starch should be eaten? The answer can- 
not be given in ounces, but it is safe for the adult to 
observe the following rule : Eat concentrated starch only 
once daily. This starch is usually bread, and should be 



BREAD AND CEREALS 107 

eaten at the "starch" meal. While potatoes are starchy, 
they sometimes may be eaten at the "meat" meal. 

Dried beans, dried peas, lentils and peanuts are 
starchy, as well as rich in building elements. Should 
these be substituted for meat in the "meat" meal, one must 
be careful not to overeat of them. The legumes are 
such hearty foods that they practically supply a "meat" 
meal and a "starch" meal in one. Hence, it is advisable 
that the other two meals of the day, when legumes are 
eaten, be confined chiefly to fruits and vegetables. This 
is the only safe way to avoid taking too much concen- 
trated food that day. 

Particular attention should be given by those above 35 
or 40 years of age to bread eating, for less bread is needed 
as one gets older. By referring to the topics concerning 
children, it will be observed that two starch meals daily 
are recommended. This is because the growing child 
needs more whole wheat bread than the adult. Above 35 
or 40 years of age bread should be partially dropped from 
the diet, and sometimes should be dropped altogether, 
potatoes and sweet fruits being substituted, but not at the 
same meal. 

Bread is commonly made with yeast, and eaten before 
it is twenty-four hours old. This is another bad habit 
of diet which needs correcting. The argument offered in 
its favor is that "everybody uses it." Very true, but 
does the fact that the majority of men use tobacco make 
the use of tobacco commendable? The fact that a wrong 
habit is practiced universally does not make that habit 
right. 

Fresh yeast bread has a marked tendency towards fer- 
mentation and the formation of carbonic acid gas and 



108 RIGHT FOOD — TH£ RIGHT R^MED 1 ! 

alcohol. It should, therefore, be used very sparingly by 
those in vigorous health, and not at all by people in poor 
health. By never eating bread less than forty-eight 
hours old, and then toasting it, you avoid some of the 
harmful effects of eating yeast bread. 

Bread made with baking powder is wholesome, and its 
making is simplified. Choose the very best baking 
powder, for many powders on the market are worthless. 

Bread or biscuits can be made more wholesome by 
oven-toasting, because toasted bread is usually more thor- 
oughly chewed and insalivated. Bread, cereals or any 
kind of starch require very thorough insalivation as the 
first process in their digestion, or much harm may follow. 
(See page 44). 

Many who have abandoned meat eating declare that 
whole wheat is a panacea for all ills and that the more 
whole wheat or whole grain is eaten, the speedier the 
cure. Nothing is farther from the truth! Frequently 
these "food reformers" are more obstinate in acknow- 
ledging the truth in the matter of food than those who 
have never known there was a proper way of eating! 

Anything in excess may produce great harm, whether 
it is whole grains or pure water. Moderation should be 
a guide. 

This book indorses the undevitalized, whole grains 
only — grains as Nature grew them — not the devitalized 
product, whether that product be white flour, pearled 
barley, polished rice, degerminated corn meal, spaghetti, 
macaroni, "breakfast" foods such as the "farinas," cream 
of the wheat, corn flakes, etc. Grain products not made 
from the whole grain are not natural foods. They should 
never be used. 



BREAD AND CEREALS 109 

On this question of refined products, Alfred McCann 
says, in referring to the foods consumed by the men on 
the Madeira-Mamore Railroad, "In addition to the white 
bread (acid-forming) were enormous quantities of hard, 
white crackers (acid-forming) and tapioca (acid-form- 
ing) made from the root of the native cassava plant. 
Like farina, cream of the wheat, corn flakes, toasties, 
pearled barley, degerminated corn meal and polished rice, 
tapioca is a refined, denatured, demineralized, high- 
caloried, acidifying food. Supplementing these one- 
sided units of nutrition were large quantities of lard 
(acid-forming), cofifee, sugar (acid-forming), and xarque 
(acid-forming). A few bags of rice (acid-forming) were 
also included.'' 

Whole grain flours are made from the entire grain — 
wheat, corn, rye, rice, etc. Many of the so-called graham, 
whole wheat, or entire wheat flours do not represent the 
whole grain, but are simply trade names. Bear this in 
mind when purchasing whole wheat flour. Better still, 
follow the suggestion given elsewhere, and grind the 
whole grains at home, or in a community mill, to insure 
their freshness and purity. 

Millers found an opportunity to make fortunes by dis- 
couraging the use of whole grains as used by our fore- 
fathers, giving, instead, a product passed through com- 
plicated processes of milling. They discouraged the use 
of whole grains by extensive advertising, demanding a 
great price for placing their product upon the market, 
because of the "processes" through which they put the 
grain. With a simple grinding of the whole grain the 
public would benefit by a low cost of grinding and placing 
upon the market. But, by advertising complicated pro- 



110 RIGHT FOOD — TH^ RIGHT REMEDY 

cesses, the public took what was offered and paid what 
was demanded by an industry which supplied it with 
devitalized food. Such has been the growth and domin- 
ation of the industry, it is nearly impossible to obtain 
pure, ground whole grains on the market. Many of the 
grains advertised as such are "fakes," pure and simple. 
When whole grains are desired it is advisable to buy 
direct from some reliable pure food house, rather than 
accept the word of the local grocer as to the reliability 
of the product. 

The cereal dealer and miller will assert that it is impos- 
sible to successfully market a breakfast food or whole 
wheat meal or any of the other grains in their natural 
state because they become "stale" and "spoil." During 
hot and germinating months, they are subject to attack 
by weevils and other insects. 

The coffee roaster, the egg dealer, the milk man, and 
the butcher have all adopted means and methods whereby 
their products are furnished fresh to the public. Imag- 
ine the butchers killing a year's supply of cattle at one 
time ! Neither is it necessary to grind grains a year in 
advance. They should be prepared at reasonable inter- 
vals to insure their freshness. If more little grinding 
mills were used in preparing wheat at home, the miller 
would soon change to rational methods. More of these 
mills should be in the homes or communities and the 
whole grains ground as required. They are inexpensive. 
Freshly ground grains have a better flavor, and are, of 
course, more wholesome. 

Flours are advertised according to grades. The phrase 
"high grade" does not indicate that the flour has more 
nutritive value than any other flour. On the contrary, it 



BR£AD AND CEREALS 111 

simply means that the higher the grade, the more often 
it has been through the milling process, and hence the 
more it has been robbed of its food salts. 

The Chinese are sometimes mentioned as a people who 
have lived almost exclusively upon rice, which also is 
starchy. The rice which forms a large part of their diet 
is the NATURAL BROWN rice, which has not gone 
through the peeling and polishing process like the devital- 
ized white rice sold in this country. The Chinese, how- 
ever, eat five times as much green vegetables as Amer- 
icans do. 

Contrary to common belief, rye bread is more difficult 
to digest than wheat bread. Corn bread is more difficult 
to digest than either. Both rye and corn flour should 
be made from the whole grain. The germ of the corn 
should be included, for this contains essential food salts. 

Dr. Charles A. Dubois of New York City, says : "The 
elimination of starch and sugary foods, including candies 
and syrups, from the diet, is essential to the treatment of 
pyorrhea. There is no such a thing as local tooth disease. 
The condition that leads to decay is always systemic. " 

"Breakfast food" millionaires have taken the place of 
patent medicine millionaires. Money formerly spent in 
advertising nostrums, now goes for exploiting, under 
fancy names, wheat, corn, and oats, cooked, partly cooked, 
overcooked, digested and "predigested." These products 
are destined to cause more disease and death than the 
products of the patent medicine men. 

If eaten as suggested in the following paragraphs, 
modern "breakfast" foods are generally better than the 
sticky, slimy, oatmeal porridge which is eaten with a mix- 
ture of milk and molasses or sugar, a mixture admirably 



112 RIGHT FOOD — THE RIGHT REMEDY 

adapted to produce alcoholic fermentation in the stomach. 
This porridge, served as a sort of religious rite at break- 
fast, often lays the foundation for life-long dyspepsia. 
The chief drawback of oatmeal porridge and all kinds of 
mushes is that they are not insalivated, and starch, if not 
thoroughly insalivated, becomes indigestible and harm- 
ful. Further than this, the addition of sugar makes the 
mixture extremely bad, for this induces fermentation and 
the formation of gas and alcohol. 

The all-ready-to-eat "breakfast" foods should be eaten 
dry, and thoroughly masticated for proper insalivation. 
This cannot be done when they are wet and softened 
with milk or cream. The milk should be sipped after the 
cereal is eaten. Melted butter may be poured over the 
dry cereals, and the other cereals may have melted butter 
or a very small amount of cream. However, thorough 
insalivation is necessary. No sugar or sweetening should 
be used other than perhaps the dried sweet fruits, and 
then only when the digestion is quite good, or fermenta- 
tion will result. 

Experiments show that an ounce of dry, well-cooked 
cereal food, when well masticated, will produce two 
ounces of saliva, whereas, mush, gruel and other moist 
cereal foods cause the secretion of only a very small 
amount of saliva — less than one-fourth the amount pro- 
duced by the same food in a dry state. This proves con- 
clusively that cereals should be eaten dry. 

Not only are many of the "breakfast" foods prepared 
with such a high degree of temperature that they become 
devitalized, but they may also be made from devitalized 
grain. There is little nutriment in such foods. 

The matter of food salts has been very thoroughly 



BREAD AND CEREALS 113 

covered, but it is not out of place here to state that the 
devitalized grain products are so low in life and health- 
giving properties that during experiments, animals have 
died more quickly when fed exclusively on devitalized 
grain (white flour) than others on whom experiments 
were made at the same time and who were given no food 
at all. These experiments are conclusive evidence, and 
the reader can readily see why none of the devitalized 
foods are commended in this book. The same experi- 
ments have also been made with "pure" white sugar. 

Some "breakfast" foods taste like sawdust, and many 
people eat them as they take castor oil, because they think 
it "does them good." This is an absurd contention! 
The best way — and the simplest way — to use cereals is to 
prepare the whole grain in a fireless cooker, or according 
to the recipes in the accompanying Cook Book. 

It is essential that bread be properly baked. Much of 
the "home made" bread of today is heavy, soggy and 
worse than indigestible, for perhaps seventy-five per cent 
of the bread is raw starch. Such bread delays the diges- 
tion of other foods and readily ferments. Bread when 
properly made is "light" and porous. 

The bake shop, furnishing as it does, its products to 
the consumer at a lower cost than the home can furnish 
them, is responsible to a great extent for the over-con- 
sumption of bread and pastry in the cities. Their pastry 
is, of course, not commendable. Their bread is usually 
made of devitalized grain; very few bakeries using the 
whole grain. Like home-made bread, baker's bread must 
be well baked to be at all commendable, and should not 
be eaten when freshly baked. 

Bakers make a so-called whole wheat and graham 






114 RIGHT FOOD — THE RIGHT REMEDY 

bread, which usually is a combination of bran, mixed 
with white flour, and colored with low grade molasses. 
(McCann). In the process of milling, parts of the whole 
grain other than the bran, are discarded. The discarded 
parts contain necessary food elements ; hence it can be 
seen why these flours are a delusion. These facts make 
it imperative that we buy our whole wheat flour from a 
reliable pure-food dealer, or grind it at home. 

Bread, or any cereal starch, should not be eaten with 
commercial (white) sugar, fresh or cooked fruit, meat, 
fish, dried beans, dried peas or lentils. The very acid 
fruits, such as grape fruit, should be especially avoided 
at a starch meal. 

Bread is a concentrated starch, and is the only con- 
centrated food, except moderate amounts of dairy butter, 
nut butter, or oil, to be eaten at the meal where it is 
permissible to eat starch. If bread is omitted, another 
concentrated starch may be used instead. By observing 
these suggestions, as well as other suggestions in this 
book, overeating of the staple foods can be prevented. 

Grains are considered acid-forming. That is, they are 
considered capable of producing "acidosis," because they 
are low in the anti-fermentic and anti-toxic food salts. 
This makes cereals one of the great causes of hardening 
of the arteries and premature aging. To overcome the 
acidity that may be caused by the grains, the meal should 
be partly composed of salad plants or vegetables — foods 
which are abundantly rich in these anti-fermentic and 
anti-acid food salts. Acid and sub-acid fruits, such as 
oranges, grapefruit, berries and plums, should not be 
eaten with starch. (See page 160). 






POTATOES 115 



POTATOES 



The potato, including the sweet potato, Jerusalem arti- 
choke and the yam, is an ideal starch food when pro- 
perly cooked. The general health would be greatly im- 
proved if it were more generally substituted for bread 
and cereals. It is easily digested, very nutritious, and is 
not acid-forming, as are the grains. After the age of 35 
or 40 years, when it is not advisable to use much grain, 
the potato may well take the place of bread and cereals. 

The potato should usually be eaten in the same com- 
bination as bread — that is, with the raw and cooked non- 
starchy vegetables, with the possible exception that it 
may be eaten with meat by those with good digestions. 
In doing so it is necessary to add a salad and cooked 
non-starchy vegetable as a part of the meal. Many ills 
attributed to eating potatoes with meat is due to over- 
eating, rather than the combination. 

Potatoes should be cooked as directed in the Cook 
Book. (See page 295). 

Those who "diet" to reduce Weight usually omit pota- 
toes from their menu, believing them to be very starchy, 
yet they continue their usual consumption of bread and 
sugar — two foods far more responsible for obesity than 
potatoes. The obese should eat potatoes to the exclusion 
of bread. 



116 RIGHT FOOD — THE) RIGHT R£M£DY 



FATS 



Fats and oils are practically identical in their chemical 
composition and serve the same purpose in the diet. They 
are found in nearly all foods, the fats chiefly in cream, 
butter, cheese, fat meat, fat fish and other animal pro- 
ducts; the oils in nuts, olives, peanuts, cocoanuts, and 
cottonseed. Butter, cream, olive oil, and ripe olives are 
the best fat foods. Cottonseed oil, of which the cheaper 
salad oils are made, is not very desirable. 

A moderate amount of fat in the diet is necessary. The 
diet of many persons contains altogether too much fat, 
causing biliousness and digestive disturbances. One in- 
dication of too much fat in the diet is an acid eructation, 
which leaves a pungent, burning sensation in the throat. 
The juice of a lemon at such a time will bring relief, but 
the amount of fat eaten must be reduced. 

Fats are very concentrated. Not more than one ounce 
of butter or two tablespoonfuls of olive oil, or their 
equivalent, should be eaten daily. The butter used on 
bread and for seasoning cooked foods, and the olive oil 
used on salads is more than sufficient for the average 
person's needs. 

Fat is a heat-producing food, and should be eaten very 
moderately during warm months. Too large a propor- 
tion of fat and other staple foods, and not enough fruits 
and vegetables cause most of the dull, tired feeling 
accompanying summer weather. 

Bacon, which is nearly all fat, should not be eaten dur- 



FATS 117 

ing warm months, and only moderately, if at all, during 
cold months. 

If butter cannot be afforded, oleomargarine, which is 
made from beef suet, may be substituted. This is not as 
good a food. It would be wiser to spend the same amount 
of money for butter, and use less. Many butter substi- 
tutes made from nut oils are better than oleomargarine. 

Olive oil is far superior to cottonseed oil, or peanut 
oil, and should be used when obtainable. Do not choose 
a heavy oil, as it is difficult to digest. Buy only pure and 
unadulterated oil, exercising care and caution, for many 
of the domestic and imported oils are adulterated, some 
brands containing odorless petroleum. (McCann). 

Fried foods are generally very bad combinations, are 
mostly indigestible, and the excessive heat required for 
frying produces chemical changes in the fats, resulting in 
harmful acids. 

Peanut butter, so much advocated and used by vege- 
tarians, is a very concentrated food, and is more difficult 
to digest than dairy butter. Those using it will do well 
to recognize this fact. 

Ripe olives are rich in oil. Pickled olives, uniformly 
black, are dyed with copperas, and are injurious. Ripe 
olives, when canned in a weak salt solution, are not as 
good as the dried variety, but are far superior to the 
green, unripe olives, which contain no nutriment, but 
irritate the digestive tract. 



118 RIGHT FOOD — THE RIGHT REMEDY 



SUGAR 



Sugars serve the same purpose in the body as starches, 
producing heat and energy. Natural sugars are indispen- 
sible in the diet, but refined white sugar, as we consume 
it today, is one of the nation's greatest curses ! Natural 
sugars are those found in fruits and root vegetables. The 
commercial sugars and syrups are unnatural and artificial. 

The human body obtains all the sugar it requires from 
natural foods, making the addition of commercial sugar 
unnecessary. Men, for the sake of dollars and cents, 
developed a process of making sugar from the sugar 
cane and sugar beet, and foisted it upon the public. 
Alfred McCann tells how these men, instead of giving a 
clean, wholesome, brown sugar to the public, prejudiced 
the public against its use, destroyed the market for it, 
and left the field clear for their refined, white sugar. 

The white sugar manufacturers inaugurated, in 1898, 
one of the most violent advertising campaigns ever wit- 
nessed in this country. Each advertisement showed a 
picture said to be an enlarged photograph of a horrible 
looking animal described as a cross between a louse and a 
lizard. To prove that such a creature really existed in 
all brown sugar, they employed a commercial chemist in 
Dublin. He, like many other commercial chemists who 
earn fat fees for furnishing "scientific" support for many 
food indecencies, furnished them with a statement, for 
a specific consideration, that he had found this louse- 
lizard monster in brown sugar. 

So violent was their advertising campaign that the 



SUGAR 119 

public writhed in disgust at brown sugar. The brown 
sugar industry, completely destroyed, was supplanted by 
the refined white sugar industry. 

These sugars and syrups that have been forced upon 
the public are among the nation's greatest curses, because 
they are decidedly unnatural foods and are eaten in too 
great quantities. They are absolutely devoid of food salts 
— those valuable elements which make a healthy body 
and keep it so. Further than this, sugar is made to take 
the place of the more important foods in the diet. It is 
true that sugar produces heat and energy, but when the 
body derives its heat and energy from this source, its 
power of obtaining it from other sources is lessened. 

Starches are energy-giving foods, and the digestive 
organs must be strong and active if starchy foods are to 
be eaten. Sugar gives little exercise to the digestive 
organs, which, through non-use, lose much of their func- 
tioning powers. This is simple, common sense, and may 
be illustrated by placing one's arm in a sling for a long 
period of time. The arm, performing no duties, eventu- 
ally becomes weak and atrophied. The same is true of 
the brain, for exercise is necessary to mental health. 
What is true of one set of muscles or organs, is true of 
the others. 

Sugar is not only devoid of the life-giving cell salts and 
a destroyer of digestive power, but causes food fermen- 
tation with resulting carbonic acid gas and alcohol. 

A piece of bread and butter will not be digested if 
enough heat is supplied by the sugar. Nature — digestion 
— will not work on bread and butter when it has sugar — 
when it can get the required heat and energy from the 
sugar without effort. Sugar will be absorbed first — 



120 RIGHT FOOD — TH£ RIGHT REMEDY 

whether eaten at a previous meal or at the same meal. 
The bread, left to ferment, will produce starch-poisoning 
and acidosis. Sugar not only disturbs the digestion of 
starch, but of every other food. When, through disturbed 
digestion, meat remains long within the digestive tract, it 
putrefies. Putrefaction is ptomaine poisoning generated 
within the person's own body. Ptomaine may not 
develop, but the putrefaction will cause glandular infec- 
tion, or break down the resistance to a predisposed disease 
tendency. Sugar may be the true cause of Bright's 
disease, although meat bears the burden of condemnation. 

Further, sugar robs the body of the proper amount of 
cell salts, because the sugar is made to take the place of 
the more vital foods (fruits and vegetables) which are 
abundantly rich in these salts. The lack of a proper 
amount of cell salts means impaired health. Those who 
eat much pastry, which is deficient in anti-fermentic or 
antiseptic cell salts, are very susceptible to disease, be- 
cause their blood is impoverished of its antiseptic or anti- 
fermentic properties. 

Dr. J. H. Tilden says: "Sugar is not digested in the 
stomach, but in the intestines. If digestion is slow in the 
stomach and if sugar is retained there any length of time, 
fermentation follows. To continue eating sugar under 
such conditions day after day causes irritation and inflam- 
mation to be developed, then ulceration follows, and later 
on cancer. This is one way in which a cancer is 
developed." 

In any disturbance of the stomach, such as catarrh of 
the stomach, recovery is practically impossible with the 
continued use of sugar. Sugar should not be used, as 
it is irritating. The mouth at once fills with mucus when 



SUGAR 121 

sugar is put into it. The same thing happens in the 
stomach. The daily use of sugar disturbs and irritates 
the entire digestive tract. 

Sugar is responsible for the national bad habit of eating 
desserts, for it induces people to eat without hunger. Fol- 
lowing a hearty meal, a simple dessert of an apple or a 
dish of berries would not ordinarily be palatable, 
while pudding, pie or sauce made with sugar is readily 
accepted. Sugar may be called a "palate-tickler," as it 
induces overeating. 

Sugar has a very harmful effect upon the teeth. 
Sugar-eating, with other dietetic errors, is responsible for 
practically all tooth troubles — especially in children who 
are fed so much acid-producing foods, sugar and starch. 
The teeth of the nation are degenerating, because so much 
mushy, sloppy food is eaten that they do not get enough 
work to keep them healthy. 

Few soft cereals and mushes would be eaten if sugar 
were not added to stimulate the appetite and cause over- 
eating. This is also true of hot bread and cakes. Maple 
sugar, honey, or maple syrup are good in their place, but 
certainly are out of place when served with griddle cakes, 
inducing overeating. Griddle cakes are little more than 
raw dough, and should have no place in the diet of any- 
one who respects his or her digestion. 

Those who change from the "orthodox" or customary 
method of eating to a rational one will lose weight and 
strength, temporarily. This is ascribed to the new food, 
when it is but a reaction from the old method. There is 
no difference, except in degree, between the poisoning 
caused by sugar and starch and that caused by alcohol 
and other drugs. Delirium tremens frequently follows 



122 RIGHT FOOD — THE} RIGHT R£M£DY 

the giving up of alcohol. When the system is deprived of 
the alcohol produced by food fermentation, the result will 
be similar, but in a lesser degree. The weakened condi- 
tion will be felt for a little time after giving up the bad 
dietary habits, but as the body adjusts itself to a more 
normal condition, strength will return with increased 
mental and physical health. 

Do not return to the bad habits, believing it is neces- 
sary ! To declare that it is necessary to return to the old 
conventional method is the same as saying that liquors or 
drugs are so essential to the welfare of the alcohol or 
drug fiend that their use should be continued. Breaking 
bad habits is a matter of will-power, and the longer bad 
habits are followed, the greater will be the power neces- 
sary to break the habit. 

Sugar favors the development of soft, flabby muscles. 
Athletes who hold physical honors year after year eat 
no sugar. The fall of many athletes is due to ignorance 
of the harm of sugar eating, combined with other dietetic 
errors. 

When more sugar, or any other food, is consumed than 
is necessary to maintain the normal body heat, the liver, 
kidneys, lungs, skin and other organs of the body are 
whipped into action to dispose of the excessive amount 
eaten. These organs, taxed beyond their strength, gradu- 
ally break down, and disease follows. 



NATURAL SUGAR 123 



NATURAL SUGAR 



Natural sugars are those found in fruits and root vege- 
tables, and are indispensable in the diet. The daily diet 
of vegetables supplies a small amount of sugar, but the 
sweet fruits, which are rich in sugar, can supply the body 
with all the sugar it needs. The craving of the old or 
young for something sweet is normal and natural, but 
under no circumstances should anything but natural 
sugars satisfy this desire. 

Sweet fruits are abundantly rich in fruit sugar as well 
as the valuable food salts which are not found in commer- 
cial sugar. It is these food salts that make the sweet 
fruits — raisins, dates and figs — so valuable to the diet. 

Fruit sugar does not irritate the mucous membrane as 
commercial sugar does. 

Fruit sugar is easily digested and assimilated, and rarely 
produces fermentation, unless eaten with starchy food. 

Persons who cannot eat starch because it produces fer- 
mentation, should eat sweet fruits. These will supply the 
needed sugar for heat and energy, while the omission of 
starch from the diet will allow the digestive organs to 
return to normal. 

The menus in this book call for many sweet fruits, 
because of their great food value, because they are our 
best heat and energy producers, because of their food 
salts, and because their use makes it unnecessary to eat 
so much cereal starch. 

As raw fruits and vegetables furnish elements for cell- 
building, (body-building), and also furnish heat and 



124 RIGHT FOOD — THE RIGHT REMEDY 

energy, the body requires but a small part of the hearty, 
staple foods ordinarily eaten. More energy is wasted to 
dispose of the surplus staple foods overtaxing the body 
than is used for the daily mental or physical work, thus 
depleting the individual's reserve of mental and physical 
energy, so often needed in an emergency. 



HONEY MAPLE} SUGAR DARK BROWN SUGAR 125 



HONEY— MAPLE SUGAR 
DARK BROWN SUGAR 



These are extracted, concentrated sweets, and should 
be sparingly used in the diet by those in good health, and 
never by those who are ill. Those troubled with inflamed 
stomachs, fermentation and gas should entirely omit them 
from the diet, for they have a tendency to produce fer- 
mentation, with the resulting carbonic acid gas and 
alcohol, when eaten with other food — especially starchy 
food. Such persons should not even eat sweet fruits 
(or any other fruit) with starchy food. 

Honey, maple sugar and dark brown sugar are open 
to the same objection as refined, white sugar in that they 
are deficient in food salts: not as deficient, however, as 
refined, white sugar. They cannot, therefore, take the 
place of sweet fruits, which are rich in food salts. 

Those in good health who use honey, maple sugar or 
dark brown sugar should use it only to sweeten sour 
fruits or in making confections or ice cream, and in 
sweetening cereal coffee, or tea-kettle tea. 

While cooked fruits are not recommended, because 
cooking greatly reduces the anti-fermentic, anti-scorbutic 
action of fruits, yet such cooked fruits as require sweeten- 
ing should be sweetened with honey, maple sugar or dark 
brown sugar, instead of refined, white sugar. The 
sweetening should be very sparingly used. Fruits so 
cooked and sweetened should never be used by any except 



126 RIGHT FOOD — TH£ RIGHT REMEDY 

those in sound health, with no digestive troubles, and 
should never be eaten at a meal containing starchy food. 

Confections or ice cream made with honey, maple 
sugar, or dark brown sugar are, of course, never com- 
mended, except to those in sound health. Even then, they 
should be sparingly used. 

While honey, maple sugar or dark brown sugar should 
be the only sweetening used in cereal coffee or tea-kettle 
tea, the drinks are better when sweetening is omitted, 
because the sweetening may cause gastric fermentation 
when taken with other food — especially starchy food. 

The dark brown sugar referred to in this topic is sugar 
less refined, and not quite so harmful, as the white com- 
mercial sugar so commonly used. 

Much of the maple sugar on the market is adulterated 
with refined, white sugar. Hence, care is necessary to 
obtain sugar which is not so adulterated. 

The Bible mentions the honey Jacob sent to Joseph, 
the ruler of Egypt, three thousand years before the first 
sugar refinery was built. 

Honey extracted from the comb by rapidly whirling 
the frame, is more economical than honey sold in the 
combs, because combs can be used again and again. When 
bees are constantly required to build their cells, they 
lose not only energy, but time which could be spent in 
gathering honey. 

John Burroughs says, "It is calculated that twenty-five 
pounds of honey are used in elaborating one pound of 
comb, to say nothing of the time lost." 

He further says, "Honey is a more wholesome food 
than sugar, and modern confectionery is poison be- 
side it. Beside grape sugar, honey contains manna, muci- 



HONEY MAPLE SUGAR — DARK BROWN SUGAR 127 

lage, pollen, acid and other vegetable odoriferous sub- 
stances and juices. It is a sugar with a kind of wild 
natural bread added. The manna itself is both food and 
medicine and the pungent vegetable extracts have rare 
virtue. Honey promotes the excretions, and dissolves the 
glutinous and starchy impedimenta of the system. " 

Honey, if it stands long, will granulate and become 
solid. This may be remedied by heating to 160 degrees 
Fahrenheit for half hour or more. The heating, how- 
ever, detracts from its fine flavor. In purchasing honey, 
obtain that which has not been so heated. 

The flavor and color of honey depend upon the source 
of the bees' food supply, and the idea that flavor or color 
makes one honey more or less wholesome than another 
is mere superstition. 

Do not keep honey in a moist, cool place. It should be 
kept dry and warm. A temperature of 100°, as found in 
many attics, will not harm it. Where salt will remain 
dry is a good place to keep honey. 

Using starch and sugar (any sweetening) together, as 
in baking, is a very bad combination, and should be 
avoided. Those who insist upon using such baked goods 
should bake with honey, maple sugar or dark brown 
sugar instead of white, refined sugar. Substituting honey 
for commercial sugar in cooking or baking, however, 
must not be done indiscriminately, for the desired results 
from its use may not be obtained until some experiment- 
ing is done. 



128 RIGHT FOOD — THE RIGHT REMEDY 



MILK 



To avoid confusion, milk has not been listed with any 
of the three great classes of food. It might properly 
be placed in all three classes, for it is rich in food salts, 
contains building elements and heat and energy-producing 
elements. 

Milk is a food; not a beverage. It should be eaten — 
sipped slowly — and mixed with the saliva before swallow- 
ing. Sipping milk not only aids its digestion, but in- 
creases its nutritive value. 

A quart of milk is equivalent to about one pound of 
steak or eight eggs. It is as easy to overeat milk as it is 
to overeat other foods. A glass or two of milk, taken as 
a beverage instead of water with a hearty meal, is equiva- 
lent to adding a quarter to half pound of steak to the 
other food. 

Catarrhal conditions of any of the mucous membranes 
indicates overeating. Persons who use milk as a beverage 
at ordinary meals overeat, increasing the catarrh. These 
persons should eliminate milk from the diet, or else use 
it as a food in the proper combinations with other foods. 
When milk is used, other hearty, staple foods must be 
omitted to prevent overeating. The harm caused by 
over-supplies of milk, applies to the milk products — 
cheese, cream, or buttermilk. 

Milk, which is produced in the tissues of the animal, 
cannot be wholesome if it comes from unhealthy animals. 
Little regard is given to this fact, which is one reason 
why milk from a herd is usually preferable to that from a 



miuc 129 

single cow, unless the individual cow is given very good 
attention as to its care and food. Cows should be properly 
fed and housed. 

Not only must milch cows be properly fed to assure 
their good health, but they must be fed to produce good 
milk, for this also depends upon the food they eat. The 
cow's food should be such that her milk will contain an 
abundance of food salts. The more food salts contained 
in the milk, the easier is it to digest. As cow's milk some- 
times is deficient in food salts, juices of fruits and vege- 
tables rich in food salts, should be included in the diet of 
infants who are as young as two weeks if they are fed 
on cow's milk. The addition of these necessary ele- 
ments aids digestion and helps prevent an acid condition 
of the body. 

Milk should have the strictest sanitary care. This 
problem is more serious to the people in the large cities 
than to those living near the milk supply. To insure the 
milk reaching the consumer "fresh," various methods 
have been evolved to prevent souring. Preservatives, 
such as boric acid, borax, salicylic acid, benzoic acid, and 
formaldehyde are often used to keep milk from souring, 
but state and municipal governments, realizing the great 
harm caused by their use, are trying to diminish, or 
abolish, such practices. 

Pasteurization is a process commonly employed to pre- 
serve milk. It has many drawbacks, however. Cleanli- 
ness and careful handling of milk will do much to keep 
it pure and overcome the tendency to sour. This care is 
important, as unclean milk cannot be made clean by 
sterilizing or pasteurizing. Milk, which is unfit to eat 
without being pasteurized on account of the bacterial life 



130 RIGHT FOOD — THE RIGHT REMEDY 

it contains, is certainly not fit to eat after pasteurization, 
for the poisonous products of bacterial life would still 
remain. 

Arrangements for handling milk properly have been 
perfected in many dairies, and during the Paris Exposi- 
tion a dairy in Illinois sent non-pasteurized and non- 
sterilized milk to Paris where it was received unsoured 
and unspoiled. 

Certified Milk. "This term is properly applied only 
to milk produced under sanitary conditions of exceptional 
excellence, by the most painstaking methods, and under 
the constant supervision and inspection of a Milk Com- 
mission. " (Sherman). Unquestionably, certified milk 
is the best milk that can be purchased, and the day is fast 
approaching when it will entirely take the place of 
pasteurized milk. 

Pasteurizing milk requires heating to a certain degree 
of temperature and holding at that point for a stated 
length of time. In sterilizing, the milk is heated to a 
much higher temperature than in pasteurizing and is more 
harmful. The result of these heating processes is that 
the elements of the milk (and no food is so quickly 
affected by a temperature above the normal) are de- 
organized — thrown out of harmony. The result of feed- 
ing pasteurized milk to children will be better understood 
after reading the following quotation from Dr. E. M. 
Hill of New York City: 

"It has been my fortune for a number of years to over- 
see the feeding of many hundreds of babies on pasteur- 
ized milk, and after numerous and careful experiments, I 
am forced to believe that in the vast majority of cases it 
produces rickets, scurvy and kindred diseases if given 



MIUC 131 

continuously — these diseases being cured with the feeding 
of raw milk with no other treatment. Several years ago, 
when there was so much talk of the virtue of pasteurized 
milk for babies, I examined several hundred babies so 
fed, and found that ninety-seven per cent of them showed 
signs of rickets, scurvy, and scrofulosis. It was only 
after these careful observations that the fallacy of heated 
milk in infant feeding was made known to me." 

Souring of milk is a natural process, but when this pro- 
cess is interfered with by sterilizing or pasteurizing, it 
becomes interesting to know the result. Therefore the 
following is quoted from the late Dr. C. S. Carr : 

"Natural milk allowed to sour will not putrefy, but if 
the milk has been pasteurized or sterilized the germs of 
fermentation (souring) have been destroyed, which gives 
the germs of putrefaction a chance. Such milk will not 
sour, in a natural way, but will putrefy and become 
poisonous. 

"Beware of milk that has been pasteurized or sterilized ! 
It cannot sour — it can only putrefy. If eaten immediately 
after pasteurization or sterilization it is not poisonous, but 
very unwholesome. The milk's nutritive qualities have 
been impaired and its use induces severe constipation. 
But if pasteurized or sterilized milk is allowed to stand, 
except on ice, it will very soon putrefy and become poi- 
sonous." 

Milk — a food of Nature — can never be improved in the 
laboratory any more than Nature can be improved in the 
laboratory. On this subject J. H. Tilden, M. D., says: 

"The laboratory-built man is all right, except that he 
does not breathe ; his arteries do not bleed. The labor- 
atory egg will not hatch. Laboratory cures are all right, 



132 RIGHT FOOD — THE RIGHT REMEDY 

but they do not cure. Scientific education, with Nature 
left out, is all right, but it does not educate. Synthetically 
created life is enough to put spectacles and a vision- 
haunted visage on the father of the laboratory children, 
but the latter will never squeak, squall, nor stamp their 
toe-nails off. They may have hearts, but they will never 
palpitate with love — never!" 

Animal foods have a tendency to cause an acidity 
(acidosis) of the body, but milk is the least apt of animal 
foods to do this. The tendency is there, however, and 
to prevent this, fresh fruits and fresh vegetables should 
be used. In the case of infants, the fruit and vegetable 
juices, obtained by crushing, should be fed as directed on 
pages 257 and 258. As soon as the child is able to use 
its teeth, the fruits and vegetables themselves are given. 

Milk is the normal and natural food of infants. The 
present-day custom of weaning the child early, feeding it 
bread and breakfast foods instead of milk, perverts the 
normal, natural desire for fruits and vegetables. The 
more nearly normal and natural the children's living 
habits, the greater will be their desire for fruits and vege- 
tables, the natural foods. If children are started along 
the right path of living, their lives are quite certain to be 
lived in accordance with Nature's laws. 

The child fed too much bread and cereals instead of 
milk, not only fails to develop a desire for fruits and 
vegetables, but also loses all desire for milk, except to 
quench thirst. 

Skimmed milk is normal milk from which the fat has 
been removed. It is economical, and should be more ex- 
tensively used for food than it is. The fat elements lack- 



MIIvK 133 

ing in skimmed milk can be obtained from other fats at 
a lower cost than the price of the cream, although cream 
is one of the most wholesome fats. 

Milk combines well with practically all other foods 
except meat, fish, eggs, nuts, cheese and legumes. It 
should be omitted when these foods are eaten because the 
meal will contain too much building material if used 
with them. Bread and milk is not a bad combination, 
but the bread, softened with the milk, escapes the required 
insalivation, with fermentation certain to follow. The 
better way would be to toast and butter the bread, eat it 
dry, and sip the milk. 

The addition of a salad to a meal of bread and milk 
adds food salts which will prevent or lessen fermentation. 
Milk combines well with fruits ; a proven fact quite con- 
trary to customary belief. The very acid fruits may be 
eaten with milk alone, or with milk and vegetables. If 
starch is eaten with milk, fruit should never be used. 
Use salad vegetables with starch. 

Many persons have such sensitive stomachs that prac- 
tically all foods commonly eaten give distress. Fruit, 
vegetables, and milk constitute a non-irritating diet and is 
usually the proper one to follow. 

"Top milk," frequently referred to, is the upper half 
of a bottle of very rich milk or the upper third of average 
milk. This contains the greater proportion of the valu- 
able fats found in milk. 

Canned milk (condensed and evaporated) is prepared 
by "sterilizing" or condensing processes, where a high 
degree of heat is applied to the milk. The heat de-organ- 
izes the elements in the milk, rendering it inferior to raw 
milk. Where it is necessary to use canned milk (such 



134 RIGHT FOOD — THE) RIGHT REMEDY 

occasions should be rare), buy small cans, promptly 
emptying the can and using its entire contents immedi- 
ately. It is safer to throw away the unused portion than 
to save it for future use. 

Condensed milk should never be fed to children. It 
contains too much commercial sugar, and is disease- 
producing. 

Those having catarrh should carefully read the follow- 
ing from Dr. J. H. Tilden's book, "Food" : "Milk taken 
with ordinary meals builds catarrh. Why? When milk 
is used as a table beverage, few persons give any thought 
'to its food value, but eat as much of the common food 
of the table when taking milk as when taking water. 
This crowding of nutrition, by forcing the mucous mem- 
branes to take on the function of eliminating superfluous 
waste matter, develops a catarrhal state that will be fol- 
lowed by hay-fever, asthma, or catarrhal inflammations of 
various mucous membranes. Pneumonia and other acute 
diseases follow in the wake of crowded nutrition. Fibroid 
tumors and uterine catarrh are always found among 
women who have broken down their health by crowding 
their systems with food, bringing on gastro-intestinal 
jjndigestion, constipation, autotoxemia, etc." 



BUTTERMILK 135 



BUTTERMILK 



Buttermilk, real pure buttermilk, is the by-product of 
the manufacture of butter — the fats of the milk forming 
the butter, and the remainder of the milk, the buttermilk. 
Buttermilk is, then, soured milk without the cream. What 
has been said of the value of milk can be said with equal 
emphasis of buttermilk. 

The buttermilk commonly sold is made by adding Bul- 
garian bacillus to sweet milk, thus hastening the process of 
souring. There is no reliable evidence to warrant the 
use of Bulgarian bacillus. It is one of the fallacies the 
public has accepted without question. 

The proper way to make buttermilk (if it cannot be 
obtained from churned butter) is to allow the milk to go 
through the regular process of souring until it becomes 
clabber ; then beat it thoroughly with an egg beater. The 
cream may be skimmed off before beating, should there 
be an objection to taking the cream. 

Much of the so-called "buttermilk" sold at soda foun- 
tains is worthy of strict investigation before it is used. 
In one of America's large cities there has been advertised 
and sold a special brand of buttermilk which the adver- 
tiser declared to be "better than buttermilk." Imagine it ! 
Upon inspection this "buttermilk" was found to contain 
a preservative. 

What has been said relative to pasteurizing and steriliz- 
ing milk is worthy of attention while we are on the sub- 
ject of buttermilk. On this subject, the late C. S. Carr, 
M. D., says: 



136 RIGHT FOOD — THE RIGHT REMEDY 

"It is a great mistake to suppose that old, sour butter- 
milk is poison when made from natural milk. Lactic 
fermentation of milk is wholesome, no matter how far it 
may be advanced. At the same time that milk is exposed 
to the lactic ferment germs, it is also exposed to putre- 
factic germs, but the germs of putrefaction have no 
chance to get in their work so long as the germs of lactic 
fermentation are at work. They are stronger and they 
destroy the putrefactive germs, or at least prevent them 
from getting a foot-hold. " 

Milk should never be tampered with to improve upon 
Nature. When the natural process of souring is inter- 
fered with, the process of putrefaction or decay begins 
its work. f \ 

Buttermilk, as a food, can be used by many who cannot 
tolerate sweet milk. This is due, undoubtedly, to the 
fermentation which has taken place, and the absence of 
cream. As it is a food, and not a beverage, it should be 
taken as cautiously as milk, and in the same dietary 
combinations. 

Some persons claim that buttermilk is a "cure all." 
There is no "cure all" among foods. 



COMMERCIAL MILK SUBSTITUTES 137 



COMMERCIAL MILK SUBSTITUTE 



The public, having great faith in manufactured foods, 
tends to set aside milk for the more condensed foods. 
This is done without scientific reason — it is simply com- 
mercialism and ignorance. The laboratory cannot im- 
prove upon Nature, yet milk, the natural food of the 
young, is set aside for the unnatural foods often substi- 
tuted for it. 

The inability of the child to thrive on natural milk is 
usually due to overeating, and that is when the parent 
makes frantic efforts to find some milk substitute. Feed 
the child properly, and milk substitutes will soon pass out 
of existence, resulting in mentally and physically stronger 
children. Then there will be no beaming faces of fat 
babies making their debut to the world through adver- 
tising literature of the multi-millionaire child-food manu- 
facturers. 



138 RIGHT FOOD — THE) RIGHT REMEDY 



SALT— CONDIMENTS— SPICES— VINEGAR 



The public knows very little of the harm arising from 
using too much salt and spices. Spices are often recom- 
mended to increase, or produce, or create, an appetite. 
A stimulated appetite is a false one. The spice increases 
the secretion of gastric juice — whips it into activity. 
Many condiments blister and inflame the skin when 
applied. In the stomach they produce similar irritation, 
and their habitual use causes gastric and intestinal catarrh. 
In those parts of Old Mexico where peppers are freely 
used, chronic gastritis is the rule rather than the excep- 
tion. Comparative experiments made by giving the 
patient test meals with and without pepper, mustard, etc., 
show that condiments hinder rather than aid digestion. 

Experiments on animals made by French investigators 
with extracts of mustard, pepper, and other condiments, 
show that these substances produce hardening of the 
arteries. Their use is positively dangerous to persons 
with high blood pressure. 

Salt and condiments are preservatives, but the food 
should not be preserved ; it should be broken down and 
assimilated as soon as possible. Salt added to meat and 
vegetables while cooking has a tendency to harden the 
fiber, making it more difficult to digest. 

Vegetables, prepared as directed in the Cook Book, 
will adequately supply the body's demands for vital salts, 
obviating the necessity of using common table salt either 
in the preparation or in the seasoning of food. 

Pickles, hardened by the action of vinegar and salt, 



SAI/T — CONDIMENTS — SPICKS — VINEGAR 139 

are almost indigestible, resisting the action of the gastric 
juice as would sawdust or pebbles, and are a source of 
great irritation and even inflammation and chronic 
disease. Green olives (not the ripe variety), brandied 
peaches, and even preserves, are in the same category. 
Fresh, crisp cucumbers are wholesome for persons whose 
digestive organs are in a fair condition. Lemon juice, 
mixed with water, should be substituted for vinegar. The 
acid of vinegar has been shown by Boix to be twice as 
active as alcohol in producing gin-liver. It is unwhole- 
some for well persons, and must be rigorously excluded 
from the diet of those with weak digestions. 

Table salt or chloride of sodium must not be confused 
with the natural food salts. Sodium chloride is a very 
concentrated, inorganic salt, and the American people eat 
twenty times as much of it as is really necessary. The 
custom is one of habit, rather than necessity. Salt is 
irritating and poisonous to the mucous membranes, and 
should be cautiously used by those having digestive dis- 
turbances, or catarrh. Many have ceased to "catch cold" 
after giving up salt. To break the dangerous habit of 
using too much salt is to use less of it upon the food, 
becoming accustomed to the salt-less flavor. The natural 
taste of many foods is destroyed by the addition of salt. 
Salt aggravates a desire for water, and too much water- 
drinking waterlogs the system, and weakens the digestion. 

The salt habit may easily be broken by eating more ripe, 
juicy fruits. Lemon juice is especially recommended. 



140 RIGHT FOOD — THE RIGHT REMEDY 



DESSERTS 



Desserts increase the "high cost of dying." Desserts 
are foods usually eaten after sufficient amounts of other 
food has been consumed. Desserts, generally unneces- 
sarily eaten, are harmful, their use causing overeating. 
To eat rich desserts is equivalent to eating a second 
hearty meal the moment a first hearty meal is finished. 

Desserts should be eaten only at a meal where prac- 
tically everything else is excluded. The combinations 
here given, as well as those under Lists Yl, Y2, Y3, Y4, 
are a guide to those, who, forced by conventionality, 
must take desserts. Those in bad health should never eat 
desserts, for it makes their meals too complex, and the 
more complex the meal the more difficult it is to regain 
health. i 

Desserts usually contain a considerable amount of 
sugar, which overburdens the system, interferes with 
digestion, and causes disease. Nothing undermines the 
health so quickly as refined sugar. Honey, maple sugar, 
or dark brown sugar may be used in desserts instead of 
white sugar, but eaten only by those whose digestion is 
sound, and then it should not be made a practice. 

Simple desserts, such as fresh fruit, berries, prepared 
dried fruit (such as prune whip), or baked apples may 
be used with a meat meal. Only upon rare occasions 
may ice cream and fruit ices be taken as the dessert with 
a meat meal. If a hearty meal has been eaten, ice cream 
or ices will chill the stomach, delaying digestion. 



DESSERTS 141 

Cup custard, ice cream, or junket should be eaten only 
with fruit meals. 

Puddings, except on rare occasions, should be rigidly- 
excluded from the diet, as they usually combine some 
starchy product with sugar, a mixture sure to produce 
fermentation. No puddings of any kind should follow 
a starch meal. Neither should they follow meat meals, 
for the combination is bad. Tapioca, often used in pud- 
dings, should never be eaten. Alfred McCann says, 
"Tapioca is a refined, denatured, demineralized, high- 
caloried, acidifying product/' What more need be said 
against it? 



142 RIGHT FOOD — THE RIGHT REMEDY 



OUR FOOD REQUIREMENTS 



No knowledge is so valuable to a person as that which 
will keep him "at par" mentally and physically. Such 
knowledge requires much study. Everyone should be 
sufficiently concerned about his eating habits to know the 
fundamental laws. Then he can formulate his own 
menus, as well as those of other members of the family. 

The whys and wherefores of proper eating should be 
so well understood that one will know what best to eat 
under all conditions ; when well or ill, in warm or cold 
weather, while doing sedentary work or heavy manual 
labor. It may require months to obtain this knowledge, 
but it is worth while to continue studying until it becomes 
"second nature," or instinctive. This knowledge will be 
valuable throughout the entire life. 

The body needs foods which purify it by acting as 
antiseptics, eliminators, and laxatives. Chief among these 
foods are the fruits and vegetables. 

Foods are also needed to build or rebuild the body. 
Meats, fish, eggs, cheese, legumes, and nuts largely com- 
prise this list. 

Foods are further needed to heat and energize the 
body. Starches, natural sugars and fats do this. 

The next task is to apportion properly these three classes 
of foods in the diet. The general rule for adults is: 
Approximately tzvo-thirds of the diet should consist of 
fruits and vegetables. 

The reverse of this rule is the customary way of living 






OUR FOOD REQUIREMENTS 143 

— that is, the staple foods comprise the major part of the 
food eaten, while fruits and vegetables comprise the minor 
part. Fruits and vegetables are looked upon as 
"side dishes" and considered of little importance. 
Many persons are living exclusively upon these foods, 
proving conclusively that they contain all the elements 
necessary for bodily nutrition. These persons enjoy 
better health than those who live otherwise, which is 
generally a sufficient reason for making fruits and vege- 
tables the major part of the diet. 

A listing of fruits and vegetables under the heading of 
"antiseptics, purifiers, eliminators and laxatives" instead 
of "heat and energy" producers and "building and re- 
building" foods, is really misleading, for fruits and vege- 
tables contain all the elements needed to properly nourish 
the body. Such a listing is made to differentiate these 
foods from the so-called "hearty" foods, which have a 
tendency to produce acidosis in the body. It is quite im- 
possible for fruits and vegetables, in themselves, to do 
this, so when they form the major part of the diet, the 
diet is almost certain to be a proper one — free from acid- 
producing foods, yet containing the same elements to 
nourish the body as are found in the heartier foods. That 
is why fruits and vegetables should predominate in the 
diet, if good health is desired. 

Many people eat the hearty, staple foods, not knowing 
that it is unnecessary for them to do so. Many also eat 
devitalized foods, not knowing that this is harmful. The 
following suggestions will help in the selection of the 
proper foods for the adult : 

It is not necessary to eat white bread, hominy, grits, 
corn flour (as usually sold), macaroni, spaghetti, etc., for 






144 RIGHT FOOD — THE RIGHT REMEDY 

the starch they contain, when whole grains and potatoes 
furnish the starch in a more natural form. 

The commercial (white) sugar and syrup so much used, 
should be excluded from the diet, and sweet fruits and 
honey should take their place. 

Olive oil, butter, cream, peanut, cocoanut and other 
vegetable oils should furnish the fats, rather than fat 
meats, which should be avoided. 

The building foods, meat, fish, eggs, fowl, legumes, 
etc., have a legitimate place in the diet, but the amount 
of these foods required by anyone is phenomenally small. 
Overeating any one of these is harmful. Vegetarians 
state that it is quite impossible to overeat on the legumes, 
yet legumes are more difficult of digestion than meat. 
Many should not eat eggs, while meat should be tabooed 
by others. Fish should be cautiously eaten by the seden- 
tary worker. Fish putrefies rapidly. It may become a 
dangerous food, unless the digestion is sound and the 
individual has vigorous health. 

Four ounces of meat daily, or its equivalent, is 
enough for anyone — even gluttons. It is easy to over- 
eat on building foods, for four ounces, or the equiva- 
lent of that in some meat substitute, is not a great 
amount of food. There are some persons who do not 
even require that much. 

As the whole grain bread or cereals, dairy products, 
fruits, and vegetables contain enough building elements, 
it is difficult, if not impossible, to prevent taking build- 
ing foods beyond the normal requirements if hearty 
building foods, such as meat, eggs, fish, legumes, etc., 
are eaten oftener than at one meal a day. Therefore, 
one meal is called the "building food," "protein," or 



OUR FOOD REQUIREMENTS 145 

"meat" meal, where foods rich in building elements 
can be specifically eaten only at this meal. To take 
these hearty foods at any other meal is dangerous. It 
is even dangerous to take them for this meal, if the other 
foods of the day contain sufficient amounts of building 
material, as they usually do. For instance: the build- 
ing elements contained in the whole wheat bread eaten 
at the noon meal, and the building elements contained 
in the fruits and vegetables eaten at any of the three 
meals, usually provide sufficient building elements with- 
out the addition of meat or any of its hearty substi- 
tutes, such as fish, eggs, nuts, or legumes. However, if 
meat or its equivalent are eaten at this "meat" meal, 
the amount eaten must be very small. The major part 
of a meal should consist of cooked vegetables, raw vege- 
tables (as a salad), fruit, and in some instances, 
potatoes. 

In choosing foods for the "starch" meal (the noon 
meal), limit the meal to one concentrated starch, which 
should be the minor part of a meal, the major part of 
a meal consisting of raw and cooked vegetables. 

Whole wheat bread will most likely form the con- 
centrated starchy food at this meal. This starchy food 
contains a certain amount of building elements, but it 
is eaten at this meal for the heat and energy it produces. 
Because the whole wheat bread contains these building 
elements, we need to include in the diet (at the meat 
meal) only a very small amount of either meat, fish, 
eggs, legumes, or nuts. 

The daily needs of building elements are very small, 
but it is necessary to eat more heartily of the heat and 
energy-producing foods. The general public, however, 



146 RIGHT FOOD — THE) RIGHT REMEDY 

consumes from three to five times the necessary amount 
of these elements, which is largely responsible for that 
most prevalent disease — acidosis — in all its various forms. 
Starch, sugar, and fat furnish heat and energy, and it 
is of these foods that people overeat — chiefly on starch 
and sugar. Those who eat pork usually consume too 
much fat. It is difficult to break the habit of starch 
and sugar eating, because improperly eating these foods 
generates alcohol within the digestive tract, giving a 
quiet "jag." 

When the adult eats concentrated starch (whole wheat 
bread, rice, etc.) at more than one daily meal, it is quite 
impossible to prevent overeating. Therefore, the noon 
meal is named the "starch" meal, so that concentrated 
starchy foods — heat and energy producers — will be 
specifically eaten only at this meal. 

The starchy food eaten at the noon meal is not the 
only food providing heat and energy elements, for we 
bountifully obtain heat and energy from all of the fruits 
— especially the sweet fruits. The fruits, perhaps with 
dairy products, usually comprise the morning meal, so 
this meal is named the "fruit" meal. The fruit in this 
morning meal provides heat and energy, as does the fruit 
eaten at the night meal — the meat meal. The dairy 
products used (if at all) in the morning meal also pro- 
vide heat and energy — a very large amount of it. Butter 
used on bread at noon provides the same elements, and 
oil used on the salads at the noon and night meals — or 
butter, olives or nuts — contribute to the supply. All 
vegetables contain heat and energy elements, as well as 
building elements! 

Heat and energy elements are thus obtained from 



OUR FOOD REQUIREMENTS 147 

various sources — enough to meet the bodily require- 
ments. 

Obtaining these elements from fruits and vegetables 
is advantageous, for fruits and vegetables are not acid- 
producing ; they are anti-acid foods ; they do not cause 
acidosis. This is important, for the hearty foods 
(cereals, meat, fish, eggs, legumes, etc.) are acid- 
producing, and fruits and vegetables in the diet counter- 
act this acid production in the body, and are a neces- 
sary accompaniment to every meal, even though the 
quantity of hearty foods eaten is just the amount neces- 
sary to maintain bodily nutrition. To eat twice the 
amount of the staple foods necessary to maintain bodily 
nutrition necessitates eating twice the amount of counter- 
acting elements (the food salts in fruits and vegetables) 
to offset the acid produced by the staple foods. When 
too many staple foods are eaten, it is a physical impos- 
sibility to eat sufficient neutralizing foods — fresh fruits 
and raw vegetables. It is therefore necessary to cut 
down the hearty foods to just the bodily requirements. 

Sick people should decrease their consumption of the 
staple foods, and eat more fruits and vegetables ; for 
their bodies, in an "acid" condition, need the abund- 
ance of food salts found in fruits and vegetables to 
overcome this acid condition of the body. The only 
cure for the dying men on board the Kronprinz Wilhelm 
was the cure recommended by Alfred McCann, practi- 
cally nothing but fruits and vegetables. 

McMillan, Amundsen, and Shackleton knew that they 
could not keep well during their polar expeditions unless 
the bulk of their diet comprised anti-acid foods (fruits 
and vegetables). Four thousand men died in the con- 



148 RIGHT FOOD — THE RIGHT REMEDY 

struction of the Madeira-Mamore Railroad, because their 
diet lacked fruits and vegetables. Several convicts of 
the Mississippi State Penitentiary attempted suicide 
rather than go on with an experiment which they were 
undergoing to determine the value of food salts in the 
human diet, which experiment was nothing more than 
to deprive these men of fruits, vegetables, and milk. 

These instances prove beyond doubt that if anti-acid 
foods (fruits and vegetables) do not comprise two-thirds 
of your diet, acidosis will develop in some form or other. 
If you are sick, it is more necessary than ever to follow 
the rules suggested. The sick are more than ever in 
need of the anti-acid foods, and less in need of the hearty, 
staple foods. Omitting the hearty, staple foods from 
your diet, and living on fruits, vegetables, and a 
moderate amount of dairy products instead, entails no 
bad consequences. 

The menus in this book call for much non-sterilized 
or non-pasteurized dairy products (milk, buttermilk, and 
cottage cheese). These foods are fairly well balanced; 
that is, they cannot be said to be strictly anti-acid, yet 
there is far less tendency for them to produce acidosis 
than the more staple foods in the diet. When dairy 
products are combined with uncooked fruits or vege- 
tables, the diet becomes anti-acid. The dairy products 
are almost anti-acid, yet they are very nutritious, and 
for these reasons are advocated. Milk and buttermilk 
should be used as foods, not as beverages. They should 
be insalivated. Where there is catarrh they should be 
omitted. (See pages 128 and 134). 

Overeating on the hearty, staple foods is largely due 
to excluding fruits and vegetables from the diet. Those 



OUR FOOD REQUIREMENTS 149 

who eat heartily of staple foods generally eat lightly of 
fruits and vegetables. Hearty eaters usually have per- 
verted appetites — morbid appetites. Such persons never 
realize what the body demands in the way of foods — 
they care only for foods which are stimulating or paraly- 
zing in their effect, as they ferment within the digestive 
tract — and fruits and vegetables are not apt to do this. 
To overcome the habit of not eating enough fruits and 
vegetables, cut down the quantity of staple foods, which 
will be followed by an increased desire for fruits and 
vegetables. 

While fruits and vegetables should form approxi- 
mately two-thirds of our diet, it is quite impossible to 
state in ounces the amount to be eaten daily. One thing 
certain, however, is that few persons have servings of 
vegetables and salads of sufficient size. The "orthodox" 
or conventional idea of a salad is a tablespoonful of raw 
or cooked vegetables, served with some rich dressing on 
a lettuce leaf, whereas the vegetable salad should usually 
be as much lettuce, etc., as can be conveniently placed 
on a lunch plate. Fresh, crisp vegetables are bulky, but 
when thoroughly masticated are reduced to less than one- 
fourth the bulk they had before being eaten. 

A food chopper simplifies the making of some of the 
vegetable salads, such as cabbage slaw, and when a salad 
is thus made, the bulk is somewhat reduced, and a full 
vegetable dish would then be considered an average serv- 
ing. Servings of salads of this size may seem large, but 
they are no larger, proportionately, than should be eaten, 
as compared to the amount of staple foods eaten, bearing 
in mind that fruits and vegetables should comprise two- 



150 RIGHT FOOD — TH£ RIGHT R£M£DY 

thirds of the diet. The food chopper is helpful in 
extracting vegetable and fruit juice for infants. 

The exact amount of food each person requires must 
be left to his own intelligence, and should be based on 
fundamental principles. Age, temperament, condition of 
health, kind of work, climate, etc., are factors which 
influence our requirements. 

The diet of children and growing young persons differs 
from that of adults. Their diet must contain more 
building foods, for during the years of bodily growth, 
the cell activity is the greatest. When the body reaches 
full development, at about twenty-five years, the demand 
for these building foods is greatly decreased, and food 
is needed only to supply warmth and energy and to re- 
build the body tissues. To continue to supply building 
foods beyond the building needs is as foolish as it would 
be for a contractor to have a hod carrier continue to 
carry up bricks after his building had been completed. 

A part of this book is devoted to the feeding of chil- 
dren. While considering the subject of building foods, 
it is well to note that in the children's menus we have 
depended upon milk, whole wheat bread or whole wheat 
cereals, fruits and vegetables to furnish the building 
material, rather than meat, eggs, and fish, which foods 
have a tendency to bring on sex disturbances as well as 
other diseases. Legumes are also avoided in the menus, 
as they, too, are unsuitable. 

As an adult advances beyond middle age, there is less 
and less need of building material, for cell activity is 
gradually decreasing. Those in advanced age need little 
more than enough to furnish heat and energy. These indi- 
viduals are, of course, not as active as in earlier years, 



OUR FOOD RSQUIRKMKNTS 151 

and not so much energy is consumed. Their diet should 
consist largely of fruits and vegetables, buttermilk (or 
perhaps milk), limited quantities of whole wheat bread 
or potatoes once daily, and meat — if any — not oftener 
than once a week. It is necessary that the aged be 
moderate in all habits of life, as well as in their eating. 
Moderation means adding years to life, and life to years. 

It is reasonable to suppose that there is a difference 
in the food requirements of the sedentary worker and of 
the physical laborer. In the first place, the sedentary 
worker does not wear out the bodily tissues to the extent 
that the physical laborer does. Neither does he require 
so much energy-producing food. 

While the food requirements of the sedentary worker 
are different from those of the physical laborer, the 
physically active usually persuade themselves into eating 
a much larger quantity of hearty food than is required. 
They never really put themselves to a fair test of two 
to four weeks to learn just what the bodily demands are 
as to food. They pass by fruits and vegetables, looking 
upon them only as "side dishes," declaring that they must 
have "good, nourishing food" — "something that will stick 
to the ribs." They take advantage of their hard work 
as an opportunity to "get by with it" — to "get by" 
Nature's laws. Most of these persons who are con- 
tinually making an effort to hoodwink Nature are those 
Who are held in physical and mental bondage. 

The physical laborer is governed by the same laws of 
proper eating as the sedentary worker, and must pay the 
penalty, according to the degree of his transgression of 
the laws of Nature. He should eat natural foods. He 
does not require more than four ounces of meat or its 



152 RIGHT FOOD — THE RIGHT REMEDY 

substitute daily, which means that he needs little of build- 
ing food besides that which he obtains from whole wheat 
bread, fruits and vegetables and dairy products. His 
heat and energy foods should include fruits, vegetables, 
butter on bread and oil on salad. Concentrated starchy 
foods (whole wheat bread, rice, etc.) should be eaten 
at only one meal daily. 

Knowing that the arduous physical worker needs only 
four ounces daily of meat or its substitute, it is certain 
that the sedentary worker needs less than that amount. 
Neither does the sedentary worker require as much 
energy-producing food. Therefore, if concentrated 
starches should not be eaten more than once daily by the 
physical worker, the mental worker surely should not 
take them oftener. 

If the sedentary worker ate as much food as the phy- 
sical laborer, he would quickly break down. He does not 
get the exercise needed to "work off" so thoroughly the 
bad effects of his dietetic errors. The physical laborer, 
however, does not give as much attention to his diet as 
the sedentary worker, and it is quite certain that the 
laboring class suffers from sickness more than the class 
doing sedentary work. Even with hard physical work, 
they cannot utilize all the food they eat. 

Our food requirements vary with the severity of the 
weather and the temperature of the air. Our bodily 
comfort, as far as heat and cold are concerned, largely 
comes from the food we eat. 

In general, fats, sugars and starches may be said to 
be the heating foods, while fresh fruits and succulent 
vegetables are the cooling foods. Such a listing is 
arbitrary, for fats, sugars, and starches are heating only 



OUR FOOD REQUIREMENTS 153 

as they depend upon fruits and vegetables in the diet, 
for heating foods cannot heat the body as burning coal 
heats water. The heat and energy foods perform their 
function within the body, properly or improperly, de- 
pending on whether or not our diet contains sufficient 
food salts, such as are found in fruits and vegetables. 
That is, food salts are necessary to convert heat- 
producing foods into bodily warmth, and they are neces- 
sary to convert energy-producing foods into energy. 
Food salts are also necessary to facilitate the repair of 
broken down bodily tissues, and to convert building food 
within the body, so that it may be properly utilized to 
build or re-build the body. 

Food salts are also necessary to counteract an acid 
condition of the body and prevent acidosis. Neither can 
the body properly eliminate its waste matter without 
these food salts. If the diet, even though the weather is 
cold, is deficient in fruits and vegetables, the body will 
become clogged with waste matter, inducing a tendency 
to chronic colds, constipation, catarrh, pneumonia, influ- 
enza and other diseases. When the bodies of persons are 
in this condition it is quite impossible to experience bodily 
comfort, as far as heat and cold are concerned. 

The safest rule to follow in apportioning our food is 
to have it consist of approximately two-thirds fruits and 
vegetables. The remaining third would consist of meats, 
starches and dairy products, the building, and heat and 
energy-producing foods. 

When it is cold we need more heating foods, but as we 
increase our consumption of the staple heating foods, so 
must we also proportionately increase our consumption 
of food salts, which will aid the body in properly utilizing 



154 RIGHT FOOD — THE RIGHT REMEDY 

the heating foods we eat. The best way is to obtain the 
heating elements and the food salts from the same food. 
This can be done by using sweet fruit which is both heat- 
ing and rich in food salts. Sweet fruit serves better in 
the diet than the more hearty foods commonly eaten dur- 
ing cold weather. We can also obtain heat from increas- 
ing our consumption of butter, cream, and foods contain- 
ing oil, such as nuts and undegerminated corn meal, in- 
stead of using fat meats for this purpose. We may also 
increase our consumption of the whole grains up to a 
given point, remembering, however, that bread has a ten- 
dency to produce acidosis and should be eaten at one daily 
meal only. 

During the warm months fewer heating foods are re- 
quired, so the diet should include a smaller quantity of 
heating foods than when it is cold. People, complaining 
of the heat, eat ice cream and drink soda water to keep 
cool. Ice cream and soda water (any of the bottled 
drinks) cool the body only temporarily. These provide 
the body with elements — sugar and fat — which ultimately 
heat it, and are disturbers of digestion. The ice cream 
habit is an abominable one, while the innocent-looking 
glass of soda water usually comprises about one-sixth of 
its weight in refined, white sugar — an article that should 
never be used. 

Our winter-time "colds" are largely due to general or 
localized congestion brought about by the retention of 
poisons which are not properly eliminated, because of a 
lack in the diet of the food salts contained in fruits and 
vegetables. The poisons represent "clinkers," or food 
improperly utilized, because the diet does not contain food 
salts proportionate to the amount of hearty, staple foods 



OUR FOOD REQUIREMENTS 155 

eaten. When we increase our consumption of hearty- 
food, we must proportionately increase our intake of 
fruits and vegetables, or acidosis (disease) will result. 

Fruit is often considered the cause of "summer com- 
plaint" by those who do not understand diet. These per- 
sons urge that no fruit be eaten. General bad dietary 
habits are the real cause, and when these are corrected, 
"summer complaints" will not occur. The laxative and 
purifying qualities of fruit precipitate an attack, and, as 
a matter of fact, the so-called "summer complaint" is a 
much-needed "house-cleaning." Eating fruit with starch 
causes much of the distress attributed to fruit. 

The ease with which meat may be kept during the cold 
months is largely responsible for the habit of eating so 
much of it in the winter. Bodily changes differ but little 
during cold or warm months, and the body's requirements 
of meat (or its substitute) do not change much from 
season to season. 



156 RIGHT FOOD — THE) RIGHT REMEDY 



FOOD COMBINATIONS 



Food combination — which foods to combine at a meal — 
is a mystery to many. It is a science, but the laws of 
proper food combination are simple and easily compre- 
hended. They are fundamental to a proper knowledge of 
diet. The reasons for eating certain mixtures of food 
are not difficult to understand, and, when known, each 
person can formulate his own menus. 

The diet of many persons may be correct from the 
standpoint of food selection, but because the mixtures 
(combinations) are bad, the best results are not obtained 
from eating the food. The combinations in many in- 
stances may be positively injurious. 

Digestion is a chemical as well as a mechanical pro- 
cess, and the digestive organs and fluids can work only 
upon a small variety and a small quantity of food at one 
time. Numerous foods at one meal, besides giving too 
great a variety to permit good digestion, induce over- 
eating. The excess food remains in the digestive tract, 
ferments, and produces acidosis, because the digestive 
organs do not and cannot take care of the food eaten 
beyond the bodily requirements. 

Those who search for rules permitting five or six varie- 
ties of food at a meal will be disappointed, for there are 
no such rules. The suggestions relative to food combina- 
tions are for those who will conform to Nature's demands, 
who will eat but two or three foods at a meal, and who 
will not overeat even these few varieties. 



FOOD COMBINATIONS 157 

A combination of foods (which means a meal) should 
be based upon the ten essential principles following, which 
must be observed when formulating all menus. To 
ascertain whether these principles are being observed 
make a list of all of the foods, and their proportionate 
amounts, eaten at each meal for six consecutive meals, 
and compare them with these essential principles. This 
is the best way to determine whether your eating habits 
are bad, and if they are, they can be corrected before it 
is too late. 

Principle I 

DO NOT OVEREAT! 

This rule is of primary importance. To observe every 
other rule of diet and ignore this one means failure to 
reap the fullest benefits of right eating. 

The body can utilize a certain amount of food; no 
more. The excess must be excreted from the body at 
the expense of precious nerve energy. 

Principle 2 

Eat only NATURAL foods, correctly prepared. 

Never eat white flour, polished rice, spaghetti, macaroni, 
vermicelli, tapioca, degerminated corn meal, corn flakes, 
cream of the wheat, farina, bakers' cakes and pastries, 
commercial white sugar or syrup, commercial ice cream, 
"soft drinks," jams, jellies, marmalades, preserves, fruit 
canned with white sugar or syrup, condensed milk, canned 
or "potted" meats, salt meat, salt fish, or egg or milk sub- 
stitutes. 



158 right food — the right remedy 

Principle 3 

The three meals of the day should be : 
"Fruit" meal in the morning. (See page 211). 
"Starch" meal at noon. (See page 216). 
"Meat" meal in the evening. (See page 223). 
This will insure the taking of sufficient, yet proper, 
foods in proper combinations. 

Principle 4 

Eat no more than four kinds of food at a meal ; fewer 
are better. 

Principle 5 

Fruits and vegetables (properly prepared) should com- 
prise two-thirds of the total amount of food eaten daily. 

This is necessary to supply the body with sufficient food 
salts. 

Principle 6 

Every meal should include at least one variety of fruit 
or non-starchy vegetable. 

These are anti-fermentic, anti-acid, anti-scorbutic, 
laxative, and purifying. 

Use the vegetables with starchy foods, and fruit or 
vegetables with the meat meals. If legumes are eaten at 
the "meat" meal as a meat substitute, use vegetables in- 
stead of fruits, which do not combine well with the starch 
of the legumes. 

Fruit or vegetables, to retain their purifying qualities, 
must be properly prepared. Cooking fruit reduces its 



FOOD COMBINATIONS 159 

antiseptic, anti-toxic, anti-scorbutic, and purifying quali- 
ties, if it does not totally destroy them. Fresh, uncooked 
fruit has more antiseptic and anti-fermentic properties 
than fruit that has been robbed of these properties by 
cooking. 

Raw, salad vegetables contain more antiseptic and anti- 
fermentic properties than cooked vegetables. It is neces- 
sary to retain the water in which vegetables are cooked, 
as many of the food salts are dissolved in the water. 
Follow Cook Book directions closely for best results. 

Principle 7 

Eat only one concentrated food at a meal. 

Choose either meat, fish, eggs, cheese, bread, cereal, 
rice, etc., using meat, fish, eggs (List P) at the night 
meal, and a starchy food at the noon meal. 

Meat (a building food) is not allowed with bread or 
other cereal foods (heat and energy foods), not because 
the combination is chemically incompatible, but because 
it gives two concentrated foods at the same meal. Two 
concentrated foods usually means overeating — even in the 
case of the hardest worker. Overeating causes fermen- 
tation. Fermentation produces carbonic acid gas, alcohol, 
and acids. These produce "acidosis" — the great contrib- 
uting cause to almost every disease in the medical cate- 
gory. The simple rule of eating only one concentrated 
food at a meal will clear up most of the mysteries re- 
garding food combinations. 

Principle 8 
Never use commercial sugars and syrups. 



160 RIGHT FOOD — THE RIGHT REMEDY 

They are dangerous, and doubly so when used with 
starchy food. 

Principle 9 

Dried sweet fruits, honey, maple sugar, and dark brown 
sugar do not combine well with starchy foods. 

The combination has a tendency to produce fermenta- 
tion. Sick people should never use them at the same 
meal. Even those in robust health with sound digestions 
should not make it a practice. If ever eaten together, 
the meal must be a very moderate one. Sweet fruits 
should be used with dairy products, other fruits, vege- 
tables, and very moderately with nuts. 

Persons who "fill up" easily with gas have a stomach 
irritated by the fermentation of food. In the morning 
they experience a gnawing in the stomach and an "all- 
gone" feeling. This condition is a "red lantern" — a 
danger signal — a manifestation of on-coming illness. The 
diet of such persons should consist largely of fruits and 
vegetables, with some dairy products. These persons 
should decrease the amount of staple foods, and give 
special attention to combinations. They should never 
eat fruits (acid or sweet) with starchy food. 

Principle 10 

Acid fruits and acid vegetables (tomatoes) should 
never be eaten with starchy foods. 

Non-starchy vegetables only should be used at the 
"starch" meal. 

Starch digestion begins in the mouth, where, normally, 
the saliva is alkaline. If acid fruit is eaten with starch, 



FOOD COMBINATIONS 161 

the first essential step in the digestion of starch is inter- 
fered with, resulting in fermentation of the starch in the 
digestive tract, and the fermentation of carbonic gas and 
alcohol. 

The legumes — dried beans, dried peas, lentils — are 
starchy, and cause digestive disturbances if eaten with 
acid fruit or tomatoes. Vegetables, instead of fruit, 
should be eaten at the meal when legumes are eaten. 

As stated under Principle 6, page 158, it is necessary 
to include in each meal at least one food (fruit or vege- 
tables) which is anti-fermentic, anti-acid, anti-scorbutic, 
laxative, and purifying. This is very important, as the 
food salts in the fruit or vegetables are necessary to over- 
come, partially or wholly, the tendency to fermentation 
likely to follow the eating of hearty, staple foods. 

The simplest rule to insure proper combinations and 
prevent bad combinations is this: Eat salad vegetables 
(or cooked vegetables) with the starch meal, and acid 
and sub-acid fruits with the meat meal. 

The average salad dressing (except those containing a 
large amount of lemon juice, as French dressing) does 
not contain sufficient acid to cause digestive disturbances 
when eaten with a vegetable salad at a starch meal. 



162 RIGHT FOOD — THE RIGHT REMEDY 



FOOD LISTS 



List 

A Cooked non-starchy vegetables 

B Non-starchy vegetables to be used for greens 

C Raw vegetables to be used for salads 

D Raw acid vegetables to be used for salads 

E Cooked acid vegetables 



F 


Fresh acid fruits 


G 


Fresh sub-acid fruits 


H 


Fresh sweet fruits 


I 


Dried acid and sub-acid fruits 


J 


Dried sweet fruits 



K Melons 

L Bananas 

M Milk and buttermilk 

N Cottage cheese 

O Nuts 

P Concentrated "building foods" (lean meats, eggs, 

cheese, etc.) 

Q Concentrated "building foods" (legumes) 



FOOD LISTS 163 

List 

R Concentrated "building foods" which also are 
starchy 

S Concentrated starches (heat and energy producers) 

T Concentrated starches (potatoes, yams and arti- 
chokes) 

U Concentrated starches which also are "building 
foods" 

V "Breakfast" foods, so-called (home-cooked) 
W "Breakfast" foods, so-called (commercial) 

X Honey, maple sugar and dark brown sugar 

Y Cereal coffee and teakettle tea 

Yl Desserts (junket and custard) 

Y2 Desserts (ice cream) 

Y3 Desserts (fruit ices) 

Y4 Desserts (cooked fruits — not preserves) 

Y5 Desserts (preserves, jams, jellies) 

Y6 Commercial (white) sugar and syrup 

Y7 Dairy butter 

Y8 Oils 

Y9 Cream 

Y10 Bacon 

Yll Fat fish 

Y12 Pie and cake 

Y13 Chocolate, confections and candy 



164 RIGHT FOOD — THE RIGHT REMEDY 

List 

Y14 Vinegar 

Y15 Oysters, crabs and clams 

Y16 Gravies 

Y17 Fruit juices 



FOOD LISTS 



165 



List A 
Cooked Non-Starchy 

Artichoke (French) 

Asparagus 

Beets 

Beet-tops 

Beans (fresh green) 

Carrots 

Celery 

Chive 

Dandelion (young) 

Dock (sour) 

Cow-slip 

Corn (green) 

Egg-plant 

Garlic 

Kale 

Kohlrabi 



Vegetables 

Cauliflower 

Leek 

Mullein 

Okra 

Onion 

Peas (fresh green) 

Pumpkin 

Parsnips 

Peppers (sweet) 

Rutabagas 

Spinach 

Swiss chard 

Squash 

Salsify 

Turnips 

Turnip-tops 



Combine with any food 

These cooked non-starchy vegetables, with raw vege- 
tables, fruits and the dairy products, are our most essen- 
tial foods, for they furnish the vital food salts which 
are necessary to health and life. 

They should be served at nearly every meal, except the 
morning or fruit meal. They give much of the "bulk" to 
a meal. If omitted, too much hearty, staple foods are 
likely to be eaten. 

Careful attention should be given to the preparation 
and cooking of these vegetables. 



166 RIGHT FOOD — THE RIGHT REMEDY 

Canned vegetables should never be used when fresh or 
dehydrated vegetables can be obtained. 

Canners frequently put up soaked dried peas or soaked 
dried lima beans for the fresh product. Such goods 
should never be used. 



FOOD LISTS 167 

List B 

Non-Starchy Vegetables to be Used as Cooked Greens 

Beet-tops Leek 

Brussels sprouts Mullein 

Chive Rutabaga-tops 

Dandelion (young) Swiss chard 

Dock (sour) Spinach 

Kale Turnip-tops 

The above-named vegetables also appear in List A, but 
are here given, for they are commonly used for greens. 

Combine with any food 

The discussion given under List A applies equally to 
this list. More greens in the diet lessen the need of 
laxatives, cathartics and "blood medicine." 



168 



RIGHT FOOD — THE) RIGHT REMEDY 



List C 



Raw Vegetables to be Used for Salads 



Cabbage 

Carrots (grated) 
Celery- 
Chive 
Cucumbers 
Endive 
Garlic 
Leek 



Lettuce 

Onion 

Olives (ripe) (a fruit) 

Peppers (sweet) 

Parsley 

Radishes 

Scallions 

Water cress 



Combine with any food 

This list does not give all the vegetables that may be 
used for vegetable salads. Any in List A may be used 
if desired, by chopping finely or running through a chop- 
per. Neither do the recipes in the Cook Book comprise 
all ways of making salads, for practically any combina- 
tion of vegetables, or vegetables and fruits, is permis- 
sible, provided acid and starch are not combined in a 
meal. 

Raw vegetables must be included in every starch meal, 
and raw vegetables or raw fruit in every "meat" meal. 
(See List A). 



FOOD USTS 169 

List D 

Raw Acid Vegetables for Salads 

Tomatoes 

Combine with any other food except starches, such as 
bread, cereals, and legumes. (See page 160). 



170 RIGHT FOOD — TH^ RIGHT REMEDY 

List E 

Cooked Acid Vegetables 

Tomatoes Rhubarb 

Combine with any other food except starches 

Fruits and vegetables when cooked, lose much, if not 
most, of their antiseptic qualities and are not nearly as 
valuable in the diet as when raw. 

Rhubarb contains a considerable amount of oxalic acid ; 
hence it should be avoided. 



FOOD USTS 171 

List F 

Fresh Acid Fruits 

Apples (some varieties) Loganberries 

Blackberries Nectarines 

Cranberries Oranges 

Currants (red) Pineapples 

Gooseberries Plums (some varieties) 

Cherries (some varieties) Quinces 

Grapefruit Raspberries 

Grapes (some varieties) Strawberries 

Lemons Tangerines 
Limes 

Combine with any food except starches 

It is not necessary to eat these acid fruits with starch. 
There are many opportunities of taking them at the fruit 
meal or the meat meals. Use the vegetables in Lists A 
and C with the starch meal. (See page 160). 

All fruits combine well with milk ; a proven fact quite 
contrary to customary belief. It is difficult to say just 
how this fallacious belief began, unless someone was 
foolish enough to die after using them together in a 
meal. Combining them in a meal is never harmful, unless 
the meal contains other ingredients — especially starch, — 
or when the person is so ill that no food whatever should 
be taken. The objection to this combination may be 
due to the curdling of the milk by the acid fruit, which is 
not a valid one, for the first step in the normal digestion 
of milk is curdling. 



172 



RIGHT FOOD — THE) RIGHT R£M£DY 



List G 

Fresh Sub- Acid Fruits 

Apples (some varieties) Huckleberries 

Apricots Peaches (some varieties) 

Cactus Loquots 

Cherries (some varieties) Mulberries 

Elderberries Plums (some varieties) 

Guavas Prunes (some varieties) 

Grapes (some varieties) Pears (some varieties) 

Combine with any food except starches 

Sub-acid fruits do not contain as much acid as the acid 
fruits. (See page 160). 



FOOD LISTS 173 

List H 

Fresh Sweet Fruits 

Currants (black) Pears (some varieties) 

Grapes (some varieties) Persimmons 
Mangoes Prunes (sweet) 

Peaches (some varieties) 

Combine with any food except starches 

(See page 160) 

Sweet fruits, both fresh and dried, are heat and energy 
producers, and take the place of cereal starch and com- 
mercial (white) sugar in the diet. They are among 
Nature's best foods. They can be used by those who are 
"starch-poisoned" and must refrain from eating any 
cereal starch. 



174 RIGHT FOOD — THE) RIGHT REMEDY 

List I 

Dried Acid and Sub- Acid Fruits 

Apricots Loganberries 

Apples (some varieties) Prunes (some varieties) 
Blackberries Plums (some varieties) 

Currants (some varieties) Pears (some varieties) 
Peaches (some varieties) Raisins (some varieties) 
Raspberries 

Combine with any food except starches 

(See page 160) 

These fruits should be prepared without cooking, and 
should be eaten in the same combinations as indicated 
for List F. 



FOOD LISTS 175 

List J 

Dried Sweet Fruits 

Currants (black) Raisins 

Dates Prunes (sweet) 

Figs Peaches (some varieties) 

Combine with any food except concentrated starches 

(See page 160) 



176 RIGHT FOOD — THE) RIGHT REMEDY 

List K 

Bananas 

Combine with any food 

Bananas should be eaten only when ripe, indicated by 
the skins turning black. Ripe bananas are a sweet fruit, 
but are not included in that classification, because they 
ferment rather easily. They should not be eaten as a 
part of a hearty meal, for they are a very concentrated 
food. (See page 76). 

The banana is not a juicy fruit, as are those in Lists 
F, G, and H. 

Some persons think a fruit salad is a banana served 
with mayonnaise on a lettuce leaf. The fruit salads 
referred to in this book are those made with juicy fruits. 

Bananas, when not quite ripe, may be baked in the 
skin, but are not as good as the raw, ripe ones. Before 
putting in oven for baking, remove from the skin, scrape 
off the white covering, and replace in the skin. 



FOOD USTS 177 

List L 

Melons 

Muskmelon Casaba 

Cantaloupe Watermelon 

Combine with no other food except fresh fruits, for 
they tend to ferment quickly, especially when eaten with 
other food. 



178 RIGHT FOOD — THE RIGHT REMEDY 

List M 
Buttermilk Milk 

Combine with any food except meat, fish, eggs, 
cheese and nuts 

There is nothing incompatible in the combination of 
milk or buttermilk with the above-named foods. It is 
not recommended because it induces overeating. 

Milk combines well with fruits. It may be eaten at the 
starch meal, provided the milk is slowly sipped and not 
used to soften cereals or bread before eating. 

Milk is a food, requiring sipping. It must not be 
poured into the stomach as a beverage. 



FOOD IvISTS 179 

List N 

Cottage Cheese 

Combines with any food with which milk combines, 
as it is a milk product. It is one of the best foods, and 
should more frequently take the place of meat and dried 
beans. 

"Store" cheese is not highly commended for regular 
use because it is so concentrated that its use in the diet 
induces too great a consumption of building foods. 

"Store" cheese, grated, may be added in small quan- 
tities to a salad with no other dressing. 



180 RIGHT FOOD — THE RIGHT REMEDY 

List O 

Nuts 

Combine zvith fruits, salad vegetables and cooked 
non-starchy vegetables 

Do NOT combine with any of the staple foods, such 
as bread, cereals, dried beans, dried peas, meat or cheese. 
They are not chemically incompatible, but when eaten at 
a meal with other hearty foods, they induce excessive 
ingestion of food. (See page 100). 

In moderate amounts, nuts may be eaten with bread. 



FOOD usts 181 



List P 

Concentrated Building Foods 

Lean Meats (all kinds) Fowl 

Nuts (except chestnuts) Eggs 

Sea Food Game 
Cheese 

Combine with 

Fruits 

Raw vegetables (Lists A and C) 
Cooked vegetables (Lists A and B) 
Tomatoes (Lists D and E) 

Do NOT combine with 

Each other, or 

Other concentrated foods as 

Bread 

Cereals 

Legumes 

There is no chemical incompatibility in combining these 
foods with other concentrated foods, but overeating is 
the invariable result. 

Raw fruits and raw vegetables contain the vital food 
salts which prevent, or at least partially overcome, the 
fermentation arising from the use of staple foods. Raw 
fruits or raw vegetables MUST accompany the meal 
when any of List P foods are eaten. This is very 
important. 



182 RIGHT FOOD — THE RIGHT REMEDY 

Salt meats and salt fish are objectionable because the 
salt makes them difficult to digest. Never use them. 

Mock meats, such as protein roasts, steaks, cutlets, etc., 
are highly commended by vegetarians. They are made 
from legumes, nuts, or other meat substitutes, and are 
generally fried in oil. They are often composed of bad 
food combinations, and made worse by the manner of 
preparation. They should never be used. 



FOOD lists 183 

List Q 

Concentrated Building Foods. (The Legumes) 

Dried Beans Lentils 

Dried Peas Peanuts 

Combine with 

Cooked non-starchy vegetables. (Lists A and B) 
Raw vegetables. (Lists A and C) 

Do NOT combine with 

Each other Bread 

Meat Cereals 

Cheese Fruit 

Eggs Other concentrated food 

Legumes should not be eaten with any other concen- 
trated food, because they are themselves very concentrated 
and one of the most dangerous foods on account of the 
fermentation usually resulting from their thoughtless 
use. 

Raw fruits and raw vegetables contain the vital food 
salts which prevent, or at least partially overcome, the 
fermentation arising from the use of staple foods. Raw 
vegetables MUST be used with legumes. In combina- 
tion with fruits, the legumes, which are starchy, will 
ferment very rapidly. (See page 160). 

Legumes are both building foods and heat and energy 
producing foods. Therefore it is not necessary to take 
much other starch at any other meal of the day. These 
other meals should be light, and consist principally of 
fruits and vegetables. 



184 RIGHT FOOD — TH£ RIGHT REMEDY 

Legumes, which are meat substitutes, should be eaten 
at the meat meal only. 

In moderate amounts, nut butters may be eaten with 
bread. ( See page 99) . 



FOOD LISTS 185 

List R 

Concentrated Building Foods which also are starchy 

(Heat and Energy Producing) 

Dried Beans (all kinds) Any product made from 

Dried Peas the whole grain of 

Lentils Wheat 

Peanuts Indian corn 

Bread Oats 

Cereals, or Barley- 

Rice 
Rye 
Buckwheat 

Combine with 

Raw vegetables. (Lists A and C) 

Cooked non-starchy vegetables. (Lists A and B) 

Do NOT combine with 



Each other 


Eggs 


Meat 


Other concentrated foods 


Cheese 


Fruits 



The foods listed above are given simply as a matter 
of information, for the legumes are considered "meat" 
and should be eaten at the "meat" meal only. The grains 
and cereals are considered starches and should be eaten 
at the "starch" meal. 

See Lists Q and S for combinations. 



186 RIGHT FOOD — THE RIGHT REMEDY 

List S 
Concentrated Starches 

(Heat and Energy Producers) 

Sweet Potatoes Any product made from 

White Potatoes the whole grain of 

Yams Wheat 

Artichokes (American) Indian corn 

Bread Oats 

Cereals, or Barley 

Rice 
Rye 
Buckwheat 

Combine zvith 

Raw vegetables. (Lists A and C) 

Cooked non-starchy vegetables. (Lists A and B) 

Milk, buttermilk or cottage cheese 

Nuts in moderation 

Butter in moderation 

Oil in moderation (on salads) 

Do NOT combine with 

Meat 

Fish 

Eggs 

Legumes 

Other concentrated foods 

Fruit (except sweet fruit when digestion is 

excellent) 
Each other 






FOOD LISTS 187 

When food is thought of, bread first comes to mind. 
Bread is a universal idea for "food," but it is generally 
restricted to the baked product of a mixture of grain flour 
and water, with or without salt, yeast, baking powder, 
sugar, shortening, and other ingredients. The universal 
use of starchy grains, as bread, at every meal, is a matter 
of custom and habit, and it will require time and self- 
control to use bread but once daily. 

Cereal starch quickly ferments, especially if eaten 
beyond the digestive capacity or in combination 
with fruit; or with concentrated foods. It is 
very concentrated (much more so than potatoes) and 
should be the only concentrated food in a meal, except 
moderate amounts of butter, nut butter or oil. If eaten 
with milk, the milk should not soften the bread or cereal, 
for this induces insufficient insalivation and fermentation. 

Raw green vegetables should always be eaten with 
cereal starch to furnish food salts to counteract the acid- 
forming tendency of starch when eaten alone. This is 
important, as many do not, or will not, eat vegetables 
every time they eat starch. Should it be impossible to 
have a green vegetable with the meal, the starch should 
be omitted or eaten with extreme moderation and caution. 

Dried sweet fruits should be eaten with starch only 
when the digestion is excellent. 



188 RIGHT FOOD — THE) RIGHT REMEDY 

List T 

Concentrated Starches 

Sweet Potatoes Yams 

White Potatoes Artichokes (American) 

Combine with 

Raw vegetables. (Lists A and C) 

Cooked non-starchy vegetables. (Lists A and B) 

Milk or buttermilk 

Cottage cheese 

Do NOT combine with 

Meat 

Fish 

Any other concentrated food. (Lists P and Q) 

Fruits 

Potatoes are less liable to ferment than cereal starch, 
nor are they as concentrated as cereal starch. 

Persons with good digestions may sometimes add 
moderate amounts of properly cooked potatoes to a meal 
of hearty, staple foods. Raw vegetables, however, should 
always accompany the meal to counteract any fermenta- 
tion that might arise. 









FOOD LISTS 189 



List U 

Concentrated Starches 

{Heat and Energy Foods, which are also Building Foods) 

Dried Beans (all kinds) Any product made from 
Dried Peas the whole grain of 

Lentils Wheat 

Peanuts Indian corn 

Bread Oats 

Cereal, or Barley 

Rice 
Rye 
Buckwheat 

Combine with 

Raw vegetables. (Lists A and C) 

Cooked non-starchy vegetables. (Lists A and B) 

Oil in moderation 

Do NOT combine with 

Meat 

Cheese 

Eggs 

Other concentrated foods 

Fruits 

Each other 
These foods are listed here simply as a matter of 
information, for the legumes are considered "building 
foods" and can be substituted for meat at the "meat" 
meal. (See Legumes, List Q, page 183). 



190 



RIGHT FOOD — THE RIGHT R£M£DY 



The grains and cereals are considered starches, to be 
eaten at the "starch" meal only. 

No acids should ever be used with the foods in this 
list. 



FOOD LISTS 191 

List V 

"Breakfast" Foods (Home cooked) 

(Cereals made from the whole grain) 

Combine with 

Raw vegetables. (Lists A and C) 

Cooked non-starchy vegetables. (Lists A and B) 

Milk, buttermilk or cottage cheese 

Nuts in moderation 

Butter in moderation 

Do NOT combine with 

Meat 

Fish 

Other concentrated food 

Fruit (except sweet fruit when digestion is 

excellent) 
Each other 

The so-called "breakfast" foods should ordinarily be 
eaten at the "starch" meal and without a dressing. Milk 
should not be used on cereals, as it generally prevents 
thorough insalivation. The common custom of serving 
sugar with these foods causes much of the glandular in- 
fection — tonsil and throat troubles — in children. No 
sweetening should ever be used on cereals except the 
sweet fruits, and then only when the digestion is ex- 
cellent. 

See list W, page 192, for further information regarding 
combinations. 



192 RIGHT FOOD — THE RIGHT R£M£DY 

List W 
"Breakfast" Foods (Commercial) 
(Food made from the entire grain) 

Combine with foods as in Class V 

Many dry, so-called "breakfast" foods, as Shredded 
Wheat and Triscuit, are not breakfast foods, but concen- 
trated starch foods, and should only be eaten at the 
"starch" meal. They require much insalivation, and are 
much superior to the soft, mushy cereals in the diet. 
When softened with milk, the dry "breakfast" foods are 
no better than the home prepared foods, and much harm 
from fermentation may follow their use. 

Many of the manufactured foods are devitalized by 
being cooked to death. These should never be used. 

Many of the manufactured foods are not made from 
the entire grain. These should never be used. Corn 
flakes, the "farinas," etc., may belong to this class. 

Raw green vegetables should always be eaten with 
cereal starch to furnish food salts which help counteract 
the fermentation and acid-forming tendency of starch 
when eaten alone. If cereal starch must be eaten for 
breakfast, and it is impractical or impossible to have a 
green vegetable with that meal, the cereal should be eaten 
with extreme caution. Nothing but dairy products and 
a hot drink should accompany the meal. 

Dried sweet fruits may be used with "breakfast" foods 
only when the digestion is excellent and the meal is a 
moderate one. 



FOOD LISTS 193 

(See List V, page 191). 

Pop corn, which is very difficult to digest, should be 
eaten only by those in good health, as it ferments very 
easily. 



194 RIGHT FOOD — THE RIGHT REMEDY 



List X 



Honey 
Maple Sugar 
Dark Brown Sugar 



-*&'- 



See page 160 for a complete discussion of the com- 
bination of these foods. 



FOOD USTS 195 

List Y 

Beverages 

Cereal coffee 
Tea-kettle tea 

These beverages have no food value, except when milk 
or sweetening is added. They usually are desired only 
when it is cold and chilly. Their habitual use is not com- 
mended. They must never be used to "wash down" 
food. Only honey, maple sugar or dark brown sugar 
may be used for sweetening, but it is best to omit sweeten- 
ing altogether. If the beverage is taken at a meal con- 
taining starchy food, sweetening should never be used. 



List Yl 
Desserts 
Custard Junket 

These desserts should be made with honey, maple sugar 
or dark brown sugar; never with commercial white 
sugar. 

Desserts are not commended. If eaten, they should be 
eaten at a meal of fruit and dairy products only. 



196 RIGHT FOOD — THE) RIGHT REMEDY 

List Y2 

Desserts 

Ice Cream 

Ice Cream made with white, commercial sugar or 
syrup is a dangerous food, especially when eaten in com- 
bination with starch. When made with honey, maple 
sugar, or dark brown sugar the combination is slightly 
less harmful, but is a combination which is not com- 
mended. The best way to eat ice cream is with fresh, 
juicy fruit, (not preserved or canned fruit or fruit 
syrups). The ice cream habit is abominable, and is a 
causative factor in thousands of cases of "summer com- 
plaint." 

The temporary sensation after eating ice cream is cool- 
ing, but the ultimate result is a "heating" of the body, due 
to the sugar and fat in the ice cream. This is why the 
habit is more harmful during warm weather than during 
cold. 

The public does not generally know that there is a 
machine known as a "homogeniser" with which the ice 
cream maker may incorporate cocoanut fat, lard or other 
vegetable or animal fat, with glucose, skimmed milk, or 
skim milk powder and water, to form ice cream. A form 
of glue may be used as "bodifier," while imitation flavors 
and colors are freely usd. (McCann). Commercial ice 
creams should be strictly avoided. 

See page 48 relative to action of cold foods. 

See page 140 relative to desserts. 



FOOD LISTS 197 

List Y3 

Desserts 

Fruit Ices 

These should be made with honey, maple sugar or dark 
brown sugar instead of commercial sugar. 

Ices or ice cream with a meal chills the food in the 
stomach, delays its digestion, and their habitual use will 
cause serious digestive disturbances. 

Fruit ices should be eaten only with fruit, dairy pro- 
ducts, and "meat" meals ; never with starch. 

See page 48 relative to action of cold foods. 

See page 140 relative to desserts. 



List Y4 
Desserts 

Cooked fruits 

Canned Fruits (not preserves) 

The anti-fermentic action of fruits is altered by cook- 
ing, due to the de-organization and change of their food 
elements, making cooked fruits less desirable than the 
uncooked. 

Canned fruits are not recommended. If used, they 
should never be eaten at a meal with starch. They may 
be eaten at a "meat" meal, with dairy products, or vege- 
tables. If canned fruits are eaten at a meat meal, fresh 



198 RIGHT FOOD — THE RIGHT REMEDY 

fruit or raw vegetables should also be eaten to balance the 
loss of the anti-fermentic action of the cooked fruits 
through cooking. 

Cooked fruits, like canned fruits, are not recommended. 
Refined white sugar should not be used in canning. 1 
Cooked fruit should never be eaten with starch. 



List Y5 
Desserts 



Preserves Jellies 

Jams Marmalades 

Never Recommended 

These desserts have all points against them. They are 
prepared by boiling at a very high temperature, are mostly 
all sugar, and are used principally with bread, crackers 
or cake, giving an extremely large amount of sugar with 
a forced consumption of starch which the body likely 
does not need. 

The commercial varieties are not to be considered as 
having any value whatever. It is not only a waste of 
money to purchase them, but they are actually harmful 
to health, particularly of children. 



NOTE 1. The U. S. Department of Agriculture has issued a 
bulletin on canning without sugar. 



FOOD USTS 199 

List Y6 

Commercial Sugar and Syrup 

Never recommended for reasons explained under the 
chapter on sugar. If forced to eat white sugar through 
conventionality or otherwise, take some anti-fermentic 
and anti-toxic foods, raw fruit or raw vegetables, to par- 
tially overcome the harm arising from the use of the 
white sugar. No one can hope to attain good health if 
indulgence in commercial sugar or syrup is continued. 



List Y7 

Dairy Butter 

Combines with any food when used as a dressing for 
salads or cooked vegetables, or on bread, potatoes and 
cereals. Frying and greasy cooking with butter is almost 
as abominable as with hog's lard. Frying lessens the 
value of food, and makes digestion more difficult. Butter 
and all other extracted fats should be used in great 
moderation. 



List Y8 
Oils 



All commercial greases, lards, oils, and "shorteners," 
except pure olive oil and peanut oil, should be rigidly 
excluded from the diet. 



200 RIGHT FOOD — THE RIGHT REMEDY 

List Y9 

Cream 

Combines with any food 

Cream or churned cream (butter) should be wisely 
eaten or its value is lost. The tendency to overeat by 
adding cream to the meal may cause catarrhal conditions. 
It should be used, if at all, very cautiously and moder- 
ately. Cream may be used with fresh fruit and, very 
moderately, with cereals. 



List Y10 
Bacon 

Combines with 

Fruit 

Vegetables 

Bread in moderation (by those who are well) 

Potatoes in moderation (by those who are well) 

Do NOT combine with 

Meat Legumes 

Cheese Dairy products 

Fat bacon is nearly a pure fat, and very concentrated. 
It is not the proper food on which to start the day's work, 
because the energy required for its digestion could be 
better used in the daily work. 



FOOD USTS 201 

Heed this rule: — "Do not eat two concentrated foods 
at the same meal." This applies to bacon as well as to 
other foods, except that bacon may be moderately eaten 
with starch, as in sandwiches, which should always be 
eaten with some raw vegetable. 

Fruit should never be taken with the sandwiches 
because the combination of fruit and starch is bad. 

Bacon with raw fruits, or raw vegetables, or cooked 
non-starchy vegetables, is a better food combination. 

Bacon, a heat-producing food, should be eaten sparingly 
during the warm months, and never by anyone with a 
poor digestion. 

Lean bacon is not as concentrated as fat bacon, and is 
therefore less likely to be eaten in excess. 



List Yll 
Fat Fish 

Fat fish, such as mackerel and salmon, is difficult to 
digest, and should not be eaten by those with weak 
digestions. 

Lemon juice is usually sufficient as a dressing. The 
addition of butter to the dressing makes the dish too fat. 

Do not eat fat (except butter, or oil on salads) at any 
other meal of the day. To do so furnishes too much fat 
and causes digestive disturbances. Fat fish is not a good 
food for hot weather, as it is heat-producing. 



202 RIGHT FOOD — THE) RIGHT REMEDY 

List Y12 
Pie and Cake 

The conglomerate mixture (sugar, fruits, starch, fat) 
in pie makes it impossible to recommend it. 

Raisin bread, made with the whole meal flour, is cake 
enough for normal, unspoiled appetites. This should be 
eaten only in the combinations given for bread. 



List Y13 

Chocolate 

Confections 

Candy 

Chocolate, in candy or as a beverage, cannot be recom- 
mended. As a beverage it contains properties having 
the same harmful effect upon the nervous system as 
coffee and tea. 

Confections and candy, usually made with white com- 
mercial sugar, glucose or other commercial substitutes, 
cannot be recommended. Candy and confections, when 
honey is used, are more wholesome, but they should never 
be eaten except as a meal consisting of nothing but candy 
and milk, or candy and fruit. Only those in sound health, 
with no catarrh, should even eat candy made with honey. 

Candy-eating is a pernicious habit. The candy store 
that undermines, as it does, the health of child-life, should 
be placed under government control. If allowed to exist 
at all, it should be licensed as saloons were licensed. 



FOOD LISTS 203 

Too much cannot be said against the habit of candy-eat- 
ing. Parents who give children money for candy are 
responsible for many of the children's diseases, their 
future bad health, and, often, their early death. 

Candy-eating, besides the direct harm it causes, kills 
the desire for natural foods. 

It is commonly believed that "home-made" candy is 
"pure" and less harmful than the commercial varieties. 
It is not the purity or the impurity of the ingredients, but 
the ingredients themselves, chiefly sugar, which are harm- 
ful. This erroneous belief has no foundation, for "home- 
made" candy is made with the same sugar as its commer- 
cial relative. Neither is there any difference in the degree 
of harm caused by "high grade" chocolates or "lollypops." 
"Pure" stick candy is another fallacy. Sugar is respon- 
sible for the harm of candy-eating, and as it is so uni- 
versally used for candy, no candy can be recommended. 

We may have "pure" whiskey or "pure" carbolic 
acid, which means that they are not adulterated. In the 
same way the word "pure," when used in a commercial 
sense, means that the food is not adulterated — that no 
foreign substance has been added. It does not convey 
to us, however, any idea as to the wholesomeness of that 
food — it does not tell us that many of the food elements 
(food salts) have been wholly or partially removed, 
through the process of manufacture or preparation. 
Bear this in mind when anyone claims a product to be 
wholesome — that is a natural food — simply because it is 
labeled "Guaranteed under the Pure Food and Drugs 
Act." 

NOTE. See page 118 relative to sugar. 



204 RIGHT FOOD — THE RIGHT REMEDY 

List Y14 

Vinegar 

Never to be used. 

See Salt, Condiments, page 138. 



List Y15 

Oysters 

Clams 

Crabs 

These are classed as meats, although their food value 
is much lower. The food value of an oyster stew lies in 
the milk, rather than in the oysters. 

These foods should be used in the same combination as 
meats, with fruits and vegetables, but NEVER with 
starch. An oyster stew with crackers is often sufficient 
to precipitate a serious, if not fatal, illness. 

Greater than the danger of the harmful combinations 
often made with these foods, is their possibility of caus- 
ing infection, and perhaps death. The simpler, more 
natural foods should be used in preference. 



List Y16 

Gravies 

Rarely do we find a household, where thought has been 
given to food, using gravies. Most gravies are made of 
bad mixtures and, continually used, cause serious digestive 
disturbances. 



FOOD USTS 205 

List Y17 

Fruit Juices 

Lemon Cider (sweet) 

Lime Pineapple 

Orange Grape 

Fruit juices are excellent as a food — a meal — but when 
taken as a beverage, with or without other foods, and 
without regard for their food properties, are responsible 
for much stomach derangement. A glass of grape juice, 
orange juice, or pineapple juice, is recommended as a food 
when eaten alone, slowly sipped, and takes the place of a 
meal. It is not recommended when used in a meal con- 
taining starchy food, or as a beverage to be taken from 
the soda fountains at random. 

These pure, unadulterated, non-sterilized fruit juices 
must not be confused with the "soda waters" sold in 
bottles or dispensed at soda fountains. 

Commercial sugar or syrup should never be used to 
sweeten fruit juices. Honey, maple sugar, or dark brown 
sugar may be used very moderately for this purpose. 

The so-called fruit juices sold at drug stores and soda 
fountains are so loaded down with sugar, or sugar sub- 
stitutes, that their use is dangerous, and most of them, 
instead of containing pure fruit juices, are made from 
substances harmful to health. 

Avoid all drug store or soda fountain "fruit juices" 
unless they are the pure, non-sterilized, unadulterated 
fruit juices, unsweetened with commercial sugar or syrup. 

Fruit "punches" are objectionable because served be- 



206 RIGHT FOOD — THE RIGHT REMEDY 

tween meals and are sweetened with commercial sugar or 
syrup. 

Anyone whose digestive weakness causes fermentation, 
should use extracted grape juice cautiously, as it ferments 
easily. It should never be used when breaking a fast. 
Orange juice is best. 

Use fruit juices alone, with dairy products, or at a 
"meat" meal. Never use them with starchy food. 

Bottled fruit juice is usually prepared by a sterilizing 
process which renders it much inferior to fresh juice 
because the food salts are largely, if not wholly, destroyed 
by the heat. Sterilized fruit juice should never be used. 



M£NUS 207 



MENUS 



The meals outlined in this book represent what scientific 
investigation, based on practical experiment, has demon- 
strated to be the best for the average adult. 

Menus are not classified according to city or country 
environment, light or heavy work, active or sedentary 
occupations, in or out of doors. To avoid confusion, 
self-bias, or morbidity, all adult menus are listed under 
only three headings : — "Morning Meals," "Noon Meals," 
and "Night Meals." Each must be studied to learn the 
why and wherefore of one's eating. 

Particular attention should always be given to the rule 
that only one concentrated food, as starch, meat, fish, 
eggs, legumes, fats, should be eaten at a meal. This is 
contrary to the prevalent idea of "balanced" meals — meals 
wherein so much protein, carbohydrates and nitrogenous 
food must be eaten at each meal. The body cannot be 
fed according to the fuel laws of an engine. Such feed- 
ing has been a failure. This "calory" theory was formu- 
lated through tests upon "diet squads," comprising persons 
of normal and vigorous health. The results so obtained 
cannot guide those who are abnormal — the sick. Such 
"calory" rules, requiring one to eat complex meals, in- 
duce overeating, causing digestive disturbances, and 
undermine the health. 

Menus are given for three meals a day because most 
people eat that way. Twice a day is a better plan and 
more conducive to health. 

If three meals are eaten a day, one meal, at least, 



208 RIGHT FOOD — THE RIGHT REMEDY 

should be a very light or moderate one, and it is better 
that this meal be the morning meal. If the morning meal 
is omitted, the noon and evening meals will remain as 
outlined. One should not eat as much at the noon meal 
as is ordinarily eaten at both morning and noon meals to- 
gether, if the morning meal is omitted. The propor- 
tionate amount of fruits and vegetables should prevail in 
the diet, and all general rules followed as to the com- 
bination of foods in a meal. 



FREQUENCY OF MEALS 209 

FREQUENCY OF MEALS 



There is an old saying, "Light breakfasts and lunches 
for good mental work." 

No brain worker can do his best thinking while digest- 
ing a hearty meal. The manual laborer must avoid over- 
eating, for heavy physical work also retards digestion. 
In both cases large amounts of nerve energy are 
expended. 

The hearty meal of the day should be eaten when the 
cares and hard work of the day are over. For most 
individuals, this will be the evening meal. Those who 
persist in eating hearty meals at night, as well as at 
morning and noon, will surely come to grief. If the first 
two meals are lunches, the third meal may be a hearty 
one. 

Hearty breakfasts clog body and brain; it is not the 
natural way to begin the day. Many people, omitting 
breakfast entirely, testify that they profit mentally and 
physically thereby. 

Those who have dispensed with breakfast find that the 
appetite for that meal disappears. Those who think they 
must have breakfast never tried seriously to omit it. A 
few days' test is not a fair trial; it is not sufficient to 
overcome the life-long habit of breakfast eating. When 
the first attempt is made to break the habit, considerable 
gastric distress will be experienced. There will be a 
feeling of faintness, an all-gone feeling, a gnawing in the 
stomach, and invariably a headache. The greater this 
distress, the stronger the reason for giving up the habit 



210 RIGHT FOOD — TH£ RIGHT REMEDY 

of breakfast eating. The distress is evidence that the 
food which one eats in the morning has been stimulating 
or paralyzing the nerves, and this would ultimately have 
a disastrous effect upon the body. As each day passes 
the distress will lessen, and the benefit of omitting break- 
fast will be realized. 

Exceptions, if any, to the "no-breakfast" rule, would 
be in favor of those doing heavy physical labor, whose 
breakfasts should consist of easily digested foods, such 
as fruit and milk. 

A further exception seems necessary, and that is 
addressed to the large class in the cities engaged in severe 
mental labor for six to eight hours during the middle of 
the day, without rest and opportunity to eat properly. 
For such persons, the necessity of the case makes it advis- 
able to eat light or moderate breakfasts and to eat no 
more until night. 

Growing children may eat three meals a day, but not 
of the rich, hearty foods usually eaten. The part of this 
book devoted to the feeding of children explains their 
meals. 

In no case should food be eaten within an hour after 
rising; two hours is better. Mothers who feed their 
children upon awakening and those adults who eat break- 
fast in bed, should take this seriously to heart. Allow an 
interval of five to six hours between meals, and permit 
nothing but water to enter the stomach between meals. 
This applies to children as well as to adults. Giving 
children lunches between meals is a bad practice, and not 
at all necessary. Eating bed-time lunches is a very bad 
habit. 



MORNING MEAL 211 



MORNING MEAL 



It is more difficult to adopt a proper breakfast regime 
(or the no-breakfast plan) than to correct bad eating 
habits with regard to other meals. Why? The answer 
is long, but of great importance. 

Most persons' food, on account of bad eating habits, 
ferments in the digestive tract. This fermentation pro- 
duces a paralyzing or stimulating effect on the nerves of 
the stomach, akin to that produced by a drug on an addict, 
and continues as long as food is in the stomach. By 
morning the food has usually passed out of the stomach, 
and with it, the stimulating or paralyzing effect. There 
is now a craving for food which will ferment and pro- 
duce the same paralyzing or stimulating effect similar to 
that experienced by the drug fiend when the effects of a 
dose of his accustomed drug have passed away. 

To eat the commonly accepted breakfast, which gives 
a feeling of fulness — that sense of having had a meal 
which will "stand by" — is wrong. Such a practice does 
not build health, but undermines it with the poisons gener- 
ated by fermentation. 

When breakfast is first omitted, or a very moderate 
one eaten, no fermentation will occur to paralyze or 
stimulate the nerves of the stomach. The nervous 
system, denied its customary stimulation, makes known its 
grievance through ill feelings, such as faintness, gnawing 
in the stomach, dizziness, etc. These ill feelings will pass 
as the health improves through right living, and when 



212 RIGHT FOOD — THE RIGHT REMEDY 

health is again normal, the missing breakfast will produce 
no ill effects. 

Omitting breakfast is the best relief for an overworked 
and much irritated stomach. If something must be eaten 
in the morning, let it be only uncooked fresh fruit, with- 
out sugar. Cereal coffee, with a spoonful of cream, but 
no sugar, or tea-kettle tea, with no sugar, taken with the 
fruit will help to allay the ill feelings arising from a cur- 
tailed or omitted breakfast. 

Dr. Harry Ellington Brook, one of the foremost dieti- 
tians of the country, has some of his patients omit all food 
for breakfast, except fresh uncooked fruit (without 
sugar) and a single cup of weak soluble coffee, to which 
is added a spoonful of cream, but no sugar. This mild 
stimulant, he believes, better compensates the patient for 
the loss of his usual hearty breakfast than fruit alone. 

Very sour fruit sometimes discomforts the autotoxemic 
— those who have rheumatism, nervousness, nervous 
stomachs, any catarrhal condition, or those who are 
underweight. These persons should use milder fruits — 
sweet oranges, mild apples, pears, and sub-acid fruits. 

Our daily food requirements are phenomenally small, 
and are amply supplied by two meals daily. The sick 
certainly should eat nothing more in the morning than 
the "fruit" breakfast just explained. 

Nor does a healthy person require more than the "fruit" 
breakfast. Such a person, having little or no food fer- 
mentation, does not experience the intense craving for 
food in the morning. This craving indicates food fer- 
mentation and that an irritated stomach needs rest. 

Many, the laboring classes in particular, whose life 
habits and teachings concerning food have been so in- 



MORNING M£AI, 213 

correct, will find it difficult to accept the truth about light 
or no breakfasts, insisting they must have hearty break- 
fasts of "good, nourishing food." Hearty breakfasts, 
"to give strength" for the day's work, are a delusion, for 
today's work is done with reserve stores of energy re- 
ceived from food eaten previous to the present day. Food 
is not digested, assimilated and absorbed until long after 
it is eaten. In some cases the period is twelve hours. 
When digestion is slow it may be as many as twenty- four 
hours. 

Many men doing heavy physical labor omit breakfast 
entirely. Their unanimous testimony is that they men- 
tally and physically profit thereby. These men are un- 
usually free from physical and mental bondage, and are 
alert in mind and body. Their faces do not carry the 
evidences of sensuality. Unsuitable, devitalized foods 
and wrong methods of living hold the manual laborer in 
mental bondage. There is nothing, other than habit and 
custom, to justify the manner in which the laboring 
classes commonly eat their foods. The foods usually 
eaten cost more than the proper foods do. A correct 
diet, intelligently followed, gives mental and physical 
health. All persons are governed by the same general 
and fundamental principles of diet. 

To those who believe they need a heartier breakfast 
than the "fruit" breakfast, these suggestions are offered : 

The nutritive value of a breakfast of fresh, uncooked 
fruit may be increased by adding to the meal dried sweet 
fruits, or sweet fruits and milk, buttermilk or cottage 
cheese. (See page 134). 

Such a meal provides the body with more "calories" 
than the conventional or "orthodox" breakfast, for fruits 



214 RIGHT FOOD — the; right remedy 

and dairy products are foods of quality, not quantity. 
The public, ignorant of their great food value, does not 
realize that a meal of these foods gives more real nour- 
ishment than a breakfast of mushes, potatoes, breads, 
griddle cakes, syrup, sausage, pork, ham, eggs, etc. It 
is common for a country breakfast to consist of oatmeal, 
pork chops or ham and eggs, fried potatoes, bread and 
butter or griddle cakes and sausage or syrup, pie, cake 
or pudding, and coffee, cream and sugar. A common city 
breakfast includes fruit, especially grapefruit, with lots 
of sugar, cereal with cream or milk and sugar, tgg with 
salt and pepper, buttered toast, and coffee with cream 
and sugar. Such combinations are extremely bad, and are 
terrible handicaps to impose upon the body. These 
"orthodox" or conventional breakfasts are the ones which 
usually produce a sense of fullness — a sense of having 
eaten a meal which will "stand by" — because of the fer- 
mentation of the food. 

The combination of starchy food and fruit in a meal is 
conducive to fermentation, so a breakfast of simply fruit, 
or fruit and dairy products, should never include starchy 
foods. 

Experience proves that a breakfast of fruit and dairy 
products not only furnishes a sufficient supply of nutri- 
tion for the average physical laborer, but supplies more 
nutrition at less expense to digestion and the pocketbook 
than the "orthodox" breakfast. 

City workers (see page 210) who omit their noon 
meals, and adopt fruit and dairy products for their break- 
fasts, should make the other meal of the day a "meat" 
meal, with fruits and vegetables. 

Sweet fruits are rich in heat-producing elements, and 



MORNING MEAL 215 

should be eaten more extensively during cold weather, 
rather than in warm. Very acid fruits have a tendency 
to cause a sense of chilliness when eaten on cold morn- 
ings, so should be omitted. 

Those suffering with rheumatism, nervousness, ner- 
vous stomachs, irritability or underweight, should choose 
the milder fresh fruits instead of the very acid. 

Those who insist upon having starch for breakfast 
should heed these suggestions: A starch breakfast may 
consist of buttered zwieback, oven-toasted whole grain 
bread, Triscuit, or Shredded Wheat, and a cup of cereal 
coffee or tea-kettle tea. The nutritive value of the meal 
may be increased by adding milk, buttermilk, or cottage 
cheese, but the value is more apt to be lessened by the 
danger of overeating. (See page 134). 

When a starch breakfast is eaten it is necessary to omit 
fruit, which contains vital food salts so necessary to 
everyone, because fruit does not combine with starchy 
food. Such breakfasts not only deprive the body of food 
salts, but develop a tendency to eat too much starch. To 
prevent this (and possibly starch poisoning), very little 
(if any) starchy food should be eaten at the other meals 
of the day. If starch is eaten for breakfast, it must be 
omitted from the noon, or "starch," meal. The noon 
meal in this case should consist of fruits and vegetables 
principally. 

City workers, or others, who omit their noon meal, but 
take a starchy breakfast, should make the other meal of 
the day a "meat" meal, with fruits and vegetables. 



216 RIGHT FOOD — THE RIGHT REMEDY 



NOON MEAL 



Before reading further it would be well to read again 
the special suggestions given for menus on page 207. To 
gain a substantial understanding of food in relation to 
health, some statements require reenforcing, or special 
emphasis, justifying many instances of repetition. 

No brain worker can think well and digest a hearty 
meal at the same time. The manual laborer must avoid 
overeating, for heavy physical work also retards diges- 
tion. In both cases the nerve energy necessary to digest 
the food is diverted. 

The hearty meal of the day should be taken when the 
heavy cares and hard work of the day are done. For 
most individuals this is the evening meal. Those who 
persist in eating hearty meals morning, noon and night, 
will surely come to grief. If the first two meals are 
light or moderate, the third meal may be hearty. 

An adult should not eat concentrated starches, bread 
and cereals, more than once daily. Starches should not 
form part of the meal where concentrated building foods, 
meat, eggs, dried beans, dried peas, nuts, or lentils, are 
eaten. 

An ideal "starch" meal should consist of : 

One concentrated starch. (See List S). 

One or two cooked vegetables. (See Lists A and B). 

One raw vegetable. (See Lists A and C). 

Moderate amounts of dairy butter, nut butter, or oil 
(on salad). 

Desserts should be omitted from all "starch" meals. 



NOON M£AL 217 

No fruit or tomatoes should be eaten at a "starch" 
meal. 

Meat, or a meat substitute, should never be eaten at a 
"starch" meal. The evening meal is the non-starchy 
meal or "meat" meal, at which meat or its substitute may 
be eaten. 

The menus outlined for the noon meals are offered as 
a guide. To better understand them it is necessary to 
read the topics which specifically discuss the foods com- 
prising a "starch" meal. It is also necessary to read the 
paragraphs explaining the combinations of various foods 
to understand why some foods should be included in the 
meal, while other foods should be excluded. 

Circumstances may necessitate eating the "evening" or 
"meat" meal at noon. If this is done, eat the "noon" or 
"starch" meal at night. Never eat two "noon" or 
"starch" meals in one day, nor two "evening" or "meat" 
meals in one day. This would unbalance the food 
elements. 

In the following menus, foods listed in the "Substitute 
Food Lists," may be used instead of those named in the 
regular menus. 



218 RIGHT FOOD — THE RIGHT REMEDY 



'STARCH" MEAL MENUS 



Substitute 
Food Lists 
S T 


Baked potatoes (Butter may be used to dress 


A C 


potatoes) 

Lettuce 


A B 

M N 


Young green peas 
Buttermilk 



Vegetable soup (except tomato soup) 
(Soups must be used moderately) 

S T Toasted whole wheat bread. (Dairy butter 

may be used on toast) 

ABC Asparagus 

ABC Beet greens or young green peas 

A C Raw cabbage. (Use mayonnaise dressing on 

cabbage; never vinegar) 

S T Whole wheat bread. (Dairy butter may be 

used on bread) 
ABC Cooked string beans and carrots 

A C Cucumber and lettuce salad (without vinegar) 

ABC Beet greens 

S T Steamed (unpolished) rice 

A C Celery, lettuce, or sliced cucumbers (without 

vinegar) 
ABC Asparagus 



S T Baked potatoes 

ABC Vegetable soup (except tomato soup) 

(Soups must be used moderately) 
A C Raw cabbage 



'starch" meai, menus 219 



Vegetable soup (except tomato soup) 

(Soups must be used moderately) 
Whole wheat bread or toast 
Cooked carrots and young green peas 
Raw cabbage 

Whole wheat bread 

Asparagus 

Carrots or beet greens 

Celery or lettuce 

Potatoes 

Turnips 

Carrots and young green peas 

Lettuce 

Toasted whole wheat bread 

Celery 

Milk or buttermilk 

Potato (baked) 
String beans 
Asparagus 
Lettuce 

Vegetable soup (except tomato soup) 
(Soups must be used moderately) 
S T Toasted whole rye bread 

ABC String beans 

B C Spinach 

A C Raw cabbage 

Ripe bananas, with raisins, dates or figs, and 

cream over top (no sugar) 
Milk or buttermilk 



Subst 
Food 


itute 
Lists 


S T 




A B 


c 


A C 




S T 




A B 




A B 


c 


A C 




S T 




A B 




A B 




A C 




S T 




A C 




N 




S T 




A B 




A B 


c 


A C 





220 RIGHT FOOD — THE) RIGHT REMEDY 



Substitute 




Food 


Lists 




S 




Rice 


M 




Milk or buttermilk 


A C 




Lettuce 


S T 




Whole wheat bread 
Cottage cheese 


M 




Buttermilk 


A C 




Lettuce 



F G H I J K Fresh fruit salad 
Milk or nuts 
(No starch when fruit is eaten) 

Ripe bananas 

Fresh berries with cream 

Buttermilk or nuts 

(No starch when fruit is eaten) 



S T 

ABC 

ABC 


Potato 
String beans 
Cauliflower 


S T 
ABC 
ABC 
A C 


Whole wheat bread 
String beans 
Asparagus 
Celery 


S T 
ABC 


Whole wheat bread 
Vegetable soup (ex 



(Soups must be used moderately) 
A C Celery 



A 


Winter squash 


A B 


Parsnips 


N 


Milk or buttermilk 


A C 


Raw cabbage 



'starch" meal menus 221 



Substitute 




Food Lists 




S T 


Baked potatoes 


A B 


String beans 


ABC 


Asparagus 


A C 


Lettuce or sliced cucumbers (without vinegar) 



Bananas 
F G H I J Dates. (No starch when fruit is eaten) 

Milk 



Corn on cob 
String beans 
Baked squash 

Tomatoes. (No starch when tomatoes are 
eaten) 

Young green peas 
Carrots 

Lettuce or cucumbers (without vinegar) 
I J Dish fresh berries. (No starch when fruit 

is eaten) 

Whole wheat bread 

Carrots 

Young green peas 

Lettuce 

Corn bread 
Asparagus 
Vegetable salad 

Corn on cob 

Cooked onions 

Milk 

Berries. (No starch when fruit is eaten) 



A 


B 




A 


B 




A 


B 




A 


C 


D 


A 


B 




A 


B 




A 


C 




F 


G 


H 


S T 




A 


B 




A 


B 




A C 




S T 




A 


B 




A 


C 




A 


B 


C 


A 


B 


c 


X 






F 


G 





222 RIGHT FOOD — THE RIGHT REMEDY 



Substitute 




Food Lists 






Baked potatoes 


A B 


Young green peas 


A C 


Lettuce 


A B 


Squash 


A B 


Corn on cob 


A 


Squash 


A B 


Turnips 


F G H 


Berries. (No starch when fruit is eat 


S T 


Baked potatoes 


A B 


Turnips 


ABC 


Vegetable soup (except tomato soup) 


A C 


Lettuce 



NIGHT M£AI, 223 



NIGHT MEAL 



The ''night" meal is named the "meat" meal. It may be 
a vegetarian meal, however, but has been so named the 
"meat" meal for practical explanations of food combina- 
tions. 

An ideal "meat" meal should consist of : 
Meat or a substitute for meat. 

A salad of either uncooked fruits or raw vegetables. 
One or two cooked non-starchy vegetables. 

Meat and its substitutes are discussed in Lists M, N, O, 
P and Q. 

If legumes, which are starchy, are eaten as a meat 
substitute, omit fruit and use raw vegetables instead. 

Lists A and C name the vegetables to be used in salads 
when legumes are eaten as a meat substitute. 

If legumes are not used as a meat substitute, then use 
either the raw fruits named in Lists F, G, H and I or the 
raw vegetables named in Lists A and C. 

If legumes are not used as a meat substitute, tomatoes 
(Lists D and E) may be used. 

Meat or its substitute should never be eaten at this 
"meat" meal, if enough building material has been eaten 
at other meals of the day. The meal should then consist 
of fruits and vegetables. 

No cereal starch should be eaten at the "meat" meal. 
If one has good health and sound digestion, potatoes may, 
in some instances, be added to the meal. A raw vege- 
table salad should then be used in iht meal instead of 
fruit. If potatoes are used in the meal, never use toma- 



224 RIGHT FOOD — THE RIGHT REMEDY 

toes in that meal, as the combination of acid and starch 
is bad. 

Desserts should be rigidly excluded from the meal, 
except simple fruit desserts, prepared without commer- 
cial sugar. Even they should not be eaten if legumes 
are used as the meat substitute, because the combination 
of acid and starch is bad. 



"meat" meal menus 225 

"MEAT" MEAL MENUS 



Substitute 
Food Lists 

M N O P One tgg 

Baked white or sweet potato 

A B Cauliflower 

A C Cabbage slaw or vegetable salad 

M N O P Q Baked lima beans 

B Dandelion greens 

A B String beans or young green peas 

A C Lettuce or vegetable salad 

M N O P Lamb chop 

A B C D E Sweet corn 

A C D F G H Fruit or vegetable salad 

M N O P Fresh fish 

A B Parsnips 

A B Beets 

A C D F G Fruit salad, tomatoes, or vegetable salad 

M N O P Fresh fish 

A B C D E Corn on cob 

A B C D E Parsnips 

C D F G Grapefruit 

M N O One tgg 

Baked white or sweet potato 

B Spinach 

A C Lettuce or sliced cucumbers (no vinegar) 

M N O P Beef steak 

A B C D E Corn on cob 

A B C D E Cauliflower 

A C D E F G Vegetable or fruit salad or tomatoes 



226 RIGHT FOOD — THE) RIGHT REMEDY 



Substitute 
Food Lists 

M N O P 

A B C D E 

A B C D E 

A B C D E 


Beef steak 
Spinach 
Tomatoes 
Grapefruit 




M N O P Q 
A B 
A B 
A C 


Beef steak 
Cooked onions 
Carrots 
Vegetable salad 




M N O P 
A B D E 
ACDFGH 


Lamb chop 
String beans 
Sliced tomatoes 


or vegetable salad 


M N O P 
A B C D E 
A B C D E 
ACD 
ACDEFG 


Roast beef 
Cooked onions 
Beets 

Vegetable salad 
Grapefruit 


or cabbage slaw 


M N O P 
T 

A B 
A C 


Fowl 

Baked sweet or 

Spinach 

Vegetable salad 


white potatoes 
or cabbage slaw 


M N O P Q 
A B 
A C 


Baked lentils 
Cooked onions 
Vegetable salad 


or cabbage slaw 


M N O P 


Fresh fish 





A C D E F G H Fresh tomatoes 
A B C D E String beans 

Y3 Fruit ice (use cautiously, moderately, and 

only when digestion is excellent) 



EATING WHEN AWAY FROM HOME: WHEN TRAVELING 227 



EATING WHEN AWAY FROM HOME: 
WHEN TRAVELING 



That person certainly deserves sympathy, who, accus- 
tomed to wholesome food, is obliged to eat at the aver- 
age eating house. It is difficult to determine who de- 
serves the more sympathy : the man at the mercy of the 
public eating house chef or he who is a guest at a course 
dinner. The former can choose, but the latter is under 
conventional obligation to eat what the hostess serves. 
Conventionality reigns supreme at the dining table of the 
hostess, and much harm is due to conventionality — eating 
what is served. 

St. Paul long ago wrote, "Eat what is set before you, 
asking no questions for conscience sake." That may have 
been a safe thing in his day, but were he living today, we 
are sure his great brain and judgment would never have 
allowed such advice to escape his lips. Rather, he would 
denounce many of the popular eating habits. 

To eat properly, it is not necessary to become a "food 
crank" (most food cranks are dyspeptics). Nor is it 
necessary to offend the hostess. To avoid harm from 
eating is simple. Do not overeat. Eat only a small part 
of the serving, rather than all of it. Bread, the never- 
failing accompaniment of a meal, should be omitted, for 
nothing creates disturbances more quickly than the addi- 
tion of fresh yeast bread to the ordinary meal. Avoid 
sugar. When the dessert is served, eat little of it, if 
any. The good conversationalist has an advantage, for 
he can keep up a banter of talk, a sort of barrage fire, 



228 RIGHT FOOD — THE RIGHT REMEDY 

as it were, to divert the attention of the hostess from the 
food he is not eating. 

A banquet is often the last straw to break the camel's 
back. Many lives are sacrificed at the banquet table. 
Because food is served is no reason why it must all be 
eaten. 

"Luncheons" and "Pink Teas," usually a part of those 
gatherings of women wherein news is dissected and 
gossip disseminated, are as needless and unnecessary as 
the most needless thing one can imagine. People who 
give much attention to these affairs would better use their 
time, money and food for the millions who have scarcely 
enough food to exist. The regular meals of the day are 
quite sufficient, without the addition of a "luncheon." If 
a luncheon is eaten, omit the meal next preceding, or if 
unexpected, the meal following. 

At public eating houses and on dining cars, meals are 
often served "table d'hote" (pay for everything and eat 
what you can). Some do get all they can and "can" all 
they get, actually stuffing themselves. It is a case of 
sacrificing health for the sake of getting full returns for 
the money invested. 

It is not difficult to order food at public places, if the 
rules of food combination govern the selections. The 
breadstuffs, usually very fresh, are not commended, and 
should be excluded. The soups are usually highly 
seasoned. They should be excluded. If meat, fish or 
eggs, are ordered, give double orders for fruit, cooked 
non-starchy vegetables or salad vegetables. Such an 
order might shock the waiter. Limit the meal to these 
foods. Foods containing much sugar should not be 
eaten at all, which excludes most of the desserts. 



EATING WHEN AWAY FROM HOME \ WHEN TRAVELING 229 

Travelers generally overeat, the principal cause of most 
seasickness and trainsickness. When traveling, less food 
than usual is required, and meals should be simple. 

Good fruits and vegetables are usually difficult to secure 
at country eating houses. The keepers aim at a reputa- 
tion of serving meals that will "stand by," usually serving 
"meat and 'taters," with baked beans and rice as the 
vegetables (which they positively are not). Rather than 
eat heavier and heartier foods, order dry toast and milk, 
or dry toast and an egg, with whatever vegetables can be 
obtained. Meats in the country are usually served plain. 
These, with potatoes and vegetables that may be obtained, 
will be satisfactory. Order a large serving of cabbage 
slaw without vinegar. Omit sugar and pastry. Avoid 
taking many foods at the meal. 

Holiday seasons are usually followed by epidemics of 
colds and grippe. This universal condition is due to over- 
indulgence in foods. The holiday seasons are food 
"sprees." The custom is bad, and it is fast being recog- 
nized that after the Christmas dinner or the New Year's 
dinner, Death reaps its largest harvest. 

Like the holidays, many find the Sabbath — the day set 
aside for rest — to be an ideal day for a food debauch. On 
Sunday, the day when the average individual is the least 
active, if the listless, slouchy, stupor evidenced may be 
called activity, the greatest amount of food is eaten. The 
custom is bad for the mother, wife, or cook, who must 
work the entire forenoon to prepare the meal. Many of 
the pious-faced, stone-hearted, narrow-minded saints 
think the Biblical injunction not to work on Sunday 
applies to themselves only, and not to the cook and serv- 
ant, or even to the already-overworked house-wife. 



230 RIGHT FOOD — THE RIGHT REMEDY 

Many vacationists and campers also seem to think their 
recreational periods are good for food sprees. It is to 
be hoped that the day will soon be gone when immense 
throngs go into the country during "boarding season/' to 
perform unheard of gastronomical stunts by eating every- 
thing in sight — simply because "board and room" are so 
much "per," and they are "going to get their money's 
worth." 

Vacation time or camping time is a rare opportunity 
for mental and physical rest and rejuvenation — a time for 
real recreation. The time should be eagerly taken advan- 
tage of and everything done to improve the mind and 
body. 

Thousands, unfortunately, are compelled to eat away 
from home, as guests of friends, at boarding schools, at 
boarding houses, at institutions. Circumstances force 
upon these thousands devitalized foods, white bread, 
polished rice, white sugar, foods improperly cooked, bad 
combinations, etc. The following suggestions will lessen 
and help overcome the harm caused by such "dieting." 

Do not overeat. This rule is of primary importance, 
and depends solely upon exercising one's will-power. 
Observing every other rule of diet and ignoring this will 
result in failure to produce the desired results. 

Eat few foods at a meal. Bad combinations are re- 
sponsible for much harm. 

Take every possible opportunity to obtain any fresh 
fruits, raw and cooked vegetables, which furnish the 
vital salts necessary to overcome the acidity (acidosis) 
arising from eating the common hearty, staple, devital- 
ized foods. 

Eat no foods sweetened with white sugar or syrup. 



DATING WH0 AWAY FROM HOME): WHEN TRAVELING 231 

If devitalized foods are served at a meal, eat lightly at 
that meal and perhaps at the next. Have a temporary- 
fast. Then, when the next meal comes with suitable 
food, eat sufficient of it, but do not attempt to make up 
the quantity lost at the previous meals. 



232 RIGHT FOOD — THE RIGHT R£M£DY 



DIET OF COUNTRY PEOPLE 



It would seem that the average length of life of the 
farmer, who is physically active, outdoors in uncontamin- 
ated air most of the time, should be greater than that of 
the city sedentary worker. But it is not. Improper 
eating is usually the cause of his lessened years of acti- 
vity and productiveness. 

The farmer is rapidly coming into line regarding his 
food. He has learned the lesson largely through dairy 
feeding, for silos dot the country everywhere, indicating 
that the cattle are getting their winter salad. 

There is no good reason why the farmer should not 
have the best of food — the best and the greatest abund- 
ance of fruits and vegetables. Yet he consumes far less 
of them than the city dweller. He passes by the fruits 
and vegetables, because his fallacious belief labels these 
as "side dishes," and he must have "good, nourishing 
food" — something that will "stick to the ribs." 

Farmers eat too much starch. They become starch- 
poisoned. Acidosis is developed, with its sequence of 
various diseases. Farmers also eat too much fat meat, 
and certainly too much lean meat. Particularly is this 
true during the cold months — the "butchering season." 
When the most careful and extensive experiments have 
proven that no one — not even the glutton — requires more 
than four ounces of lean meat or its body-building equi- 
valent daily, is it any wonder the farmer breaks down 
with disease! 

Too many declare they have "no time to eat slowly," 



DIET OF COUNTRY PEOPLE 233 

hurrying through their meals until sickness renders them 
unfit for work. Then they spend weeks, months, or 
even years, recovering from the illness brought about by 
ignoring Nature's law. 

When a farmer retires to the city after active farm life, 
he usually continues to eat as heartily as before. This is 
one reason why many farmers die soon after retiring. 

The wives of many farmers are responsible for much 
of the ill-health of their families, by trying to rival others 
in the community for the honors of "setting the best 
table." It is best for the doctor and the undertaker! 
These farmers' wives serve the hearty foods in great 
abundance. They give no attention to the proper pre- 
paration and serving of fresh fruit and raw and cooked 
non-starchy vegetables, one thing in the diet that has had 
the least attention, but needs the most. Ninety-nine out 
of every hundred cooks do not know they drain away the 
most vital elements of our foods when they pour away the 
juices in which vegetables have been cooked. The same 
is true of potatoes. The potato water should be used in 
soups. 

Many wives make themselves slaves to the appetite of 
the "men folks" and hasten themselves into early graves. 
This is unnecessary. The simpler the diet the better the 
health and the less work in preparing meals. "Canning 
season" is being superseded by "dehydrating season," 
assuring out-of-season use of vegetables and fruit. 

Salads must not be omitted from the cold weather diet. 
The U. S. Department of Agriculture will furnish upon 
request, booklets recommending the proper method of 
storing fruits and vegetables. 



234 RIGHT FOOD — THE RIGHT REMEDY 

Living in the country is no excuse for being careless 
about the diet. Nature recognizes no boundary lines 
between city and country, but exacts a toll from all, 
measured in severity by the degree with which her laws 
have been violated. 



LUNCHES TO CARRY 235 



LUNCHES TO CARRY 



Millions, who are not able to eat their noon-day meal 
at home or in the public eating house, carry box lunches. 
To them the following suggestions are offered. 

The morning meal, the "fruit" meal, (if three meals 
are eaten), should consist of fruits and perhaps dairy 
products. (See page 211 relative to eating starchy foods 
with this meal). (See "Morning Meal, page 211). 

The night meal, the "meat" meal, should consist of 
meat or a substitute, cooked non-starchy vegetables and 
a salad of raw fruit or raw vegetables. No starchy food 
should enter this meal. (See "Night Meal," page 223). 

The "Noon Meal" — the lunch which is carried — should 
be the "starch" meal, the only one during the day at 
which starch is eaten. (See page 216 relative to eating 
starchy foods with this meal). Whole wheat bread, 
which should not be eaten when freshly baked, will most 
likely furnish the starch for this meal. The bread may 
be formed into sandwiches, with fillings as suggested. 
The meat fillings are to be used only occasionally, for the 
sake of variety, and only by those in sound health. Meat 
with bread induces overeating — the consumption of too 
great an amount of the building elements contained in the 
meat. If meat is used in a lunch, no meat, or its substi- 
tute, should be eaten at the night meal — the "meat" meal 
— nothing except fruit and vegetables. 

Uncooked vegetables must accompany every box-lunch 
to supply food salts, which are deficient in the sand- 



236 RIGHT FOOD — TH£ RIGHT REMEDY 

wiches. Use celery, lettuce, leaves of cabbage, or vege- 
table salads as suggested in the Cook Book. 

Cooked fruit, preserves, pastry, cake or dessert must 
not be eaten. Coffee and tea, often carried and drunk 
hot or cold, are harmful. Cereal beverages should be 
substituted. For a cool drink, water is best. 



BOX LUNCH MENUS 237 



BOX LUNCH MENUS 



Raw vegetables must accompany each of these sug- 
gested lunches. 

Whole wheat bread only should be used for all these 
sandwiches. 

Sandwiches with filling of cottage cheese ; or cottage 
cheese and sweet peppers ; or peanut butter. 

Sandwiches with filling of minced ripe olives. 

Sandwiches with filling of a small amount of mild 
cheese. 

Sandwiches with filling of egg. (See Cook Book). 

Sandwiches with filling of chicken. (See Cook Book). 

Sandwiches with nut filling. (See Cook Book). 

Sandwiches with filling of lettuce and mayonnaise. 

Sandwiches of ground sweet fruits and nuts. (These 
are very concentrated). 

The Cook Book gives additional suggestions for sand- 
wiches. 

Eat lightly at this meal, otherwise the benefits sought 
will be lost. The best mental or physical work is not 
possible when the body must employ much of its energy 
to digest an excessive meal. Nor can digestion be pro- 
perly carried on without resultant fermentation and aci- 
dosis. Do not eat the hearty meal until you have rested 
from the hard work of the day. 

The physically active should pay particular attention to 
lunches, for they generally are a bad mixture (bad com- 
bination) of foods; too great in quantity; and improper 
as to the selection of food used. The physically active 



238 RIGHT FOOD — THE RIGHT REMEDY 

have accustomed themselves to eat a larger quantity of 
hearty foods than is required. Some know it is wrong, 
but use their hard work to "get by with it" — to "get by" 
Nature's laws. Continually opposing Nature's plan of 
living is not freedom, but mental and physical bondage. 
Such a one barely ekes out an existence, but should he 
accumulate enough financial wealth to live without labor 
for the rest of his life, illness and even death comes years 
before it ought to punish him for his wrong living habits. 

Discussing the laboring man who asserts that he must 
eat heartily of "good, nourishing food," meaning an 
abundance of bread and meat, Dr. J. M. Peebles says, 
"How does he know that he cannot live without these 
hearty foods? Has he ever tried to live without them? 
I have seen the porters of Smyrna, in Asia Minor, bear- 
ing burdens of two, three and four hundred pounds, and 
that all day ; and yet their food was a few handf uls of 
grapes and figs, or dry bread, a bunch of dates, and some 
olives. 

"I have seen the Spaniards and half-castes of Mexico, 
Yucatan and Central America toiling in the mines, or by 
the olive-press and the wine-press by day, and dancing at 
night to the music of the guitar, and yet they subsist upon 
melons, fruits, bananas, and whole grain bread dipped in 
olive oil. 

"I have seen Chinamen in Canton and other parts of 
the Empire bear upon their shoulders the sedan chair, 
sixteen hours a day, or work in the fields the same length 
of time, and eat nothing but unpolished rice and vege- 
tables. 

"All historians know that the old Roman armies, who 
built the roads and aqueducts, practiced in gymnasiums 



BOX LUNCH M£NUS 239 

and marched under heavy baggage and armor, conquering 
the world, lived largely upon fruits, dry wheat, and barley 
bread dipped in sour wine/' 

Most farmers aim for a certain financial goal, and 
"retire" when it is reached. Their period of retirement 
is usually brief, for they continue to eat as heartily as 
they did when working hard on the farm, where the mus- 
cular exertion and active respiration and circulation helped 
greatly in disposing of the excess food by oxidation. 

Many of the submerged individuals of humanity, never 
making an effort to conform to Nature's laws, suffer 
according to the degree of their sins, while those who 
search for the truth to make themselves more efficient in 
their work and a greater blessing to the world, are greatly 
rewarded for their efforts. The former cannot be 
whipped into line, while the latter, shown the way, will 
follow the truth. 

This explains the many futile attempts for sociological 
improvement. Much space might be devoted to the sub- 
ject, but this suggestion ought to be sufficient to direct 
the attention of some sociological workers and reformers 
to this vital question. 



240 RIGHT FOOD — THK RIGHT REMEDY 



DIET FOR THE OVERWEIGHT 



Obesity and health are never synonymous. Obesity 
usually results from eating too much sugar, starch and 
fat, and should be looked upon as a disease. 

Some individuals inherit a tendency to excessive 
weight, which should be controlled. The bodies of these 
persons should be round and sleek, but not burdened. 

Excessive weight prevents normal functioning of the 
vital organs, and otherwise handicaps the individual. 
Double chins and rolls of fat on the back of the neck and 
head are danger signals, often indicating heart and kidney 
diseases, and should be heeded. 

Drugs taken into the system to reduce weight are always 
injurious. The best way to lose weight is to live properly 
and eat sparingly of fattening (Class Three) foods. It 
is not necessary entirely to omit fattening foods from the 
diet, but they must be reduced to a minimum. 

The amount of food needed to maintain the body is so 
surprisingly small that many who "diet" to reduce will 
not lose weight, for they still overeat. To overcome this, 
decrease the quantity of the fattening (Class Three) 
foods, and the frequency of meals, until loss of weight 
occurs. Do not overeat on the building foods, (Class 
Two). A moderate amount of lean meat does not influence 
the weight. Increase the quantity of the "eliminators" 
(Class One), until they are used almost exclusively in 
the diet, for they not only serve as foods, but aid in elim- 
ination and in reconstructing unhealthy body cells into 
healthy ones — a process necessary for the fullest health. 



DIET FOR THE OVERWEIGHT 241 

The best plan of eating for these persons is to adopt 
the t\vo-meal-a-day plan, following the menus given under 
"Morning Meals" for the first meal, and making the 
second meal a "meat" meal, at which meal fruits and 
vegetables must be eaten. 



242 RIGHT FOOD — THE) RIGHT REMEDY 



DIET FOR THE UNDERWEIGHT 



Gaining weight is an obsession to some people. Persons 
naturally thin should not attempt to force a gain of 
weight. Thinness is not necessarily an indication of 
disease. If it is, the disease must be eliminated, instead 
of increasing the weight by eating excessive quantities of 
eggs, milk, olive oil and "good, nourishing food." 

The thin individual in good health, indicated by an 
active mind and a body free from disease, is more for- 
tunate than one who is fat. The thin, active man is built 
for speed rather than comfort; excessive weight usually 
prevents activity. 

Those who eat to gain weight, generally eat beyond their 
assimilative power, ruin their digestion, and set the course 
for the ill health which follows. The amount of food 
eaten should be reduced, for the most common cause of 
underweight is overeating. An additional loss of weight 
may occur at first, but this loss is chiefly due to the 
elimination of the poisons and waste that have accumu- 
lated through overeating. This temporary loss of weight 
will be followed by an increase in weight of the normal, 
healthy tissues. 

Thinness is also due to other dietetic errors, which 
must be corrected. If guided by the natural laws of 
eating, weight and health will follow. 

Be wary of unsafe and unsound advice to eat heartily 
of "good, nourishing food" (which means an excess of 
the staple foods). Do not use drugs or nostrums to 
stimulate the appetite. Most weight-producing "tonics" 



DIET FOR THE UNDERWEIGHT 243 

may cause a temporary gain in weight, but will result in 
an overstimulated, and consequently impaired, digestion. 
Those who are very thin and nervous ought to eat 
sparingly of the very acid fruits. Sweet and sub-acid 
fruits, milk, cottage cheese and vegetables should pre- 
dominate in the diet. As such persons usually have 
gastric or intestinal fermentation, particular attention 
should be given to the combination and choice of foods, 
omitting those which are difficult and slow of digestion. 



% 



244 RIGHT FOOD — THE RIGHT REMEDY 



LAXATIVE FOODS— CONSTIPATING FOODS 



It is difficult to classify foods according to their laxa- 
tive or constipating properties, for the best foods, eaten 
unwisely, may cause either condition. 

Constipation, a national disease, is most frequently 
caused by eating too often or by overeating. Constipa- 
tion does not begin in the stomach or bowels, but in the 
mouth. Eating beyond the digestive capacity produces gas 
distention. Frequent distention of the bowels weakens 
their muscular and glandular activity, gradually paralyz- 
ing them. A chronic constipated condition, besides other 
serious consequences, reduces the excretion of lubricants 
from the intestinal glands and liver, and destroys the 
muscular power necessary to move the mass of food 
through the bowels. If the intestines, through lack of 
muscular power, cannot control the contents of the 
bowels, especially if the food eaten is irritating, a diar- 
rheal condition will result. 

Natural bowel movement depends upon the observance 
of the general dietary laws — following Nature in respect 
to food, rather than eating certain foods with the idea of 
overcoming the constipated condition. 

Foods which are concentrated in form and lack bulk, 
such as meat, white bread, sugar, cheese, and the legumes, 
are constipating when eaten freely. These, lacking the 
bulk necessary to exercise the bowels and keep them 
strong, are usually overeaten, causing bowel derange- 
ments. 

Nature's foods — fruits and vegetables — are generally 



LAXATIVE FOODS — CONSTIPATING FOODS 245 

laxative. They give bulk to the food, as well as supply 
the necessary food salts to build healthy body tissues, 
which means better health for the intestinal glands and 
muscles. 

These natural foods give all the necessary roughage 
(bulk) without using bran, when it comes separate and 
apart from the whole grain. Bran-eating may actually 
aggravate many cases of constipation, for roughage is 
laxative if taken in moderation ; but when taken whole- 
sale, it so irritates the bowels that they lose their delicate 
sensitiveness, and constipation follows. Bran taken as 
part of the whole wheat is natural, but when taken as a 
cathartic, it becomes a medicine. Bran may be used in 
an emergency to overcome constipation by adding it to 
cereals, or in baking, until the bowels move normally 
without the bran. 

Overeating and frequent eating are the chief causes 
of constipation. Other contributing causes should be 
determined and corrected. One common contributing 
cause is neglecting to establish regular movements of the 
bowels at certain hours daily. 

Many constipated individuals do not realize their condi- 
tion. Their bowels move in a sausage mill fashion — 
what goes in must come out. The entire bowel is dis- 
tended and the fecal matter is actually forced out by the 
pressure of the incoming food. 

Normally, there should be two or three bowel move- 
ments daily. If the fecal matter is foul, or accompanied 
by foul gas, it indicates sluggish bowel action, and poisons, 
formed in the bowels, are absorbed into the blood, poison- 
ing the entire body. These persons have auto-toxemia 
(self-poisoning), a foundation of disease. It is practic- 



246 RIGHT FOOD THE RIGHT REMEDY 

ally impossible to get well under such conditions, which 
can only be corrected by right living and proper eating. 

Enemas, while valuable in acute attacks of illness, can- 
not cure chronic constipation. Use enemas in prefer- 
ence to drugs. 

An enema should be taken in the knee-chest position, 
knees and the top of the head on the bed, allowing the 
water to pass well up into the large intestine, which cannot 
occur when sitting erect. If invalids cannot do this, they 
should lie on the back. 

Sedentary workers are often constipated, due to mus- 
cular inactivity. 

They should exercise the trunk of the body vigorously 
by bending and twisting movements each morning and 
evening. Natural deep breathing, using the trunk muscles 
and diaphragm, is a great help. 

To cure diarrhea, the fundamental cause should be 
reached — improve the health of the intestines by proper 
eating instead of eating "constipating" foods, such as 
quantities of pasty food. Such a procedure defeats the 
object of the acute attack — which is to rid the intestines 
of their contents, so that they may rest and regain 
strength. Adding food at such a time is contrary to the 
requirements of Nature, which is pleading, "I have too 
much ; eat no food." Copious enemas of hot salt water 
will assist in ridding the bowel of its contents. The 
diarrhea will cease in one to two days, and, if no food is 
eaten for the following twelve to thirty-six hours, the 
bowel will be sufficiently rested, so that another attack will 
not be precipitated, if the diet is given careful attention. 



WHAT IS DIS£AS£? 247 



WHAT IS DISEASE? 



Disease is perverted health — health gone astray. It is 
a diversion from normal to abnormal. For the abnormal 
to become normal, it is necessary to determine just what 
constitutes normal ; to determine just where the normal 
ended and the abnormal began. This is dealing with 
the law of cause and effect, for without going back to the 
cause, health cannot be brought about. 

Many persons remain ill because they do not under- 
stand this law; or because they depend upon therapeutic 
practitioners who do not understand it, but who attempt 
to bring health by treating only the effect — the result of 
the cause. 

When the child starts on an abnormal path, disease 
results. Adult ill-health often starts during childhood. 
Life is largely a matter of habit, and at no time are good 
or ill-habits so easily formed as during infancy and child- 
hood. Improper feeding of infants and children is one 
of the greatest causes of ill-health of the young. 



248 RIGHT FOOD — THE RIGHT REMEDY 



DIET DURING PREGNANCY 



Pregnancy does not give a woman a reason to overeat. 
Most women who eat to excess, double the quantity con- 
sumed when they become pregnant, causing disturbed 
digestion, "morning sickness ,, and a long train of other 
difficulties. 

Pregnancy is a natural condition, and should not be 
accompanied by such exaggerated physical disturbances. 
As it is a natural condition, Nature prompts the woman 
to eat just what is needed for her own nutrition and for 
the growth of the fetus, and it is not necessary to "eat for 
two." The woman should make her diet as nearly normal 
as possible, by eating natural foods. The diet during 
pregnancy should not be materially different from what it 
is at other times. Fresh vegetables and fruits should be 
eaten freely. Coffee, tea, cocoa, condiments, too much 
meat and cereal starch (bread and cereals) are to be 
avoided. 



DIET FOLLOWING PREGNANCY 249 



DIET FOLLOWING PREGNANCY 



The same natural condition should continue through 
the nursing period as exists during pregnancy. The 
growing child will require more nourishment than the 
growing fetus, which will manifest itself in the desire of 
the mother to take an increased amount of food. She 
will eat the additional amount without giving the matter 
any special thought. Overeating occurs when the idea 
of "eating for two" is adopted. The result is indiges- 
tion. A loss of normal appetite will follow this, for the 
digestive apparatus must have a period of rest after this 
overfeeding. Tonics to increase the appetite or specially 
prepared foods, such as patent foods, gruels and quan- 
tities of soups and cocoa, further complicate conditions, 
necessitating the substitution of bottle feeding for the 
natural process of nursing. The condition of the mother 
is reflected in the nursing child, which becomes cross 
and nervous, and often seriously ill. 

The diet of the nursing mother should be much the 
same as during pregnancy, with an abundance of raw 
and cooked vegetables in preference to the hearty foods. 



250 RIGHT FOOD — THE RIGHT REMEDY 



CHILDREN 



The general ideas regarding the feeding of children, 
especially infants, are so abominably erroneous, that it 
may be difficult for many persons to accept the truth on 
this subject. 

There is sufficient evidence to show that diet is a great 
causative factor of the prevalence of sickness and the 
high mortality rate of infants. 

The fault must be man's, for the Creator certainly 
would not put infants into this world and curse them with 
sickness. 

Some infants are born into the world with vitality 
below par — handicapped before birth by the perverted 
health of the mother. These infants should receive the 
best of care and feeding, for they are more in need of 
intelligent guidance than those better born. 

Most of the infant morbidity and mortality are un- 
necessary, and preventable. 

The health and welfare of the child are more or less 
under the control of the parents. Few parents would 
knowingly make their children invalids and sufferers 
throughout life, or kill them outright. But there is a 
criminal ignorance of the laws of health, and parents, 
proclaiming their ignorance by their own ill-health, can- 
not be expected to guide their children aright. 

There are many other contributory causes for the ill- 
health of children, besides wrong eating. Discipline, 
essential for the adult, is more so for the child. Lack of 
proper disciplinary training of children is one great cause 



CHILDREN 251 

for the many "misfits" — so many who fit into life as a 
round peg into a square hole. 

Children are young animals. Some require training, 
teaching or educating with the aid of physical punishment, 
while others do not. Few parents realize that child- 
training is a science in itself, and that it is the birthright 
of every child to be properly equipped for adult life. Dr. 
Truby King says, "The time par excellence for the 
growth of the brain and nervous system is during the 
prenatal period and the first two years of life. 

"The whole future of the individual is determined for 
him before he is four years old, just as that of the calf 
is determined by the time he has reached the age of six 
months. " 

The sixth International Conference of Physio-Therapy, 
in April, 1913, declared: "National immunity to disease is 
very closely allied to nutrition. As soon as a slight dis- 
turbance of nutrition occurs the child loses this natural 
immunity. 

"An infection of the mouth with thrush is not possible 
in a normal-born and breast-fed child. The bottle-fed 
child is at a great disadvantage, as compared with the 
breast-fed child. 

"One sided nutrition with carbohydrates (starches, 
sugars, table syrups, candies, white breadstuffs, denatured 
breakfast foods, refined cereals) injures the immunity of 
children. 

"Tuberculous children nourished with such carbo- 
hydrate foods succumb more easily than those nourished 
on natural foods. 

"The water content of the body is inversely propor- 
tional to the natural immunity. Water-logged tissues lose 



252 RIGHT FOOD — THE RIGHT REMEDY 

their immunity. Refined foods increase unnecessarily the 
amount of water in the tissues, and promote a rapid rise 
in body weight. 

"Children fed on a carbohydrate diet become water- 
logged, fat, and show slight resisting power against in- 
fection. 

"The lack of absorbable calcium salts in the diet favors 
water-logging." 

These statements deal a death-blow to the common 
opinion that the "nice fat babies," of baby shows and 
baby food advertisements, are healthy babies. Plump- 
ness (water-logged tissues) has nothing to do with 
muscle tone, with normal functioning of the glands, with 
vitality or resistance to disease. A fat child succumbs 
more quickly than a child that is thin, but muscular. 

Milk is rich in the absorbable calcium salts mentioned, 
while denatured cereals, white sugar, white bread, candy 
and ice cream are deficient in them. A child fed on milk 
has better health than a child fed otherwise, although a 
child fed on milk may not be "fat as butter." 

The lives of approximately 400,000 children under ten 
years of age are snuffed out each year, and we do not 
shudder at the ignorance of child-feeding that exists. 
Not only do these deaths bring deep sorrow, but thousands 
of mothers must go through travail, possibly sacrifice 
their own lives, to bring these children into the world. 
For what ? To die through ignorance ! The children 
had better not been born. 

There should be a burning desire in the heart of every 
parent to know the truth. They should ask themselves 
whether there is not some connection between these deaths 
and the 25,000,000 pennies spent daily by children for 



CHILDREN 253 

candy, a polite name for child-poison. They should ask 
themselves if there is not some connection between this 
candy eaten and the 200,000 operations performed each 
year in this country for adenoids. 

"The Care of Children," by John H. Tilden, M. D., 
should be owned by every parent. Dr. Tilden has prac- 
ticed fifty years, and his experience, research and thought, 
have made him a foremost authority on the subject of 
health. 

"How to Feed the Baby/' by C. E. Page, M. D, of 
Boston, Mass., contains many valuable suggestions for 
parents. 



254 RIGHT FOOD — THE) RIGHT REMEDY 



BABY FEEDING 



Babies are usually overfed by too frequent feeding. 
Several hours (at least four hours if the child has normal 
health and good digestion, and longer if the child is not 
well) are required to digest a meal. To feed oftener not 
only brings on indigestion, but leads to serious illness. 
The child must have a chance to digest one meal before 
another meal is given. Some argue that the child should 
be fed frequently because its stomach is small. The 
child also is small, for certainly the great wisdom of the 
Creator has seen to it that the stomach was sufficiently 
large. It would be quite impossible for adults (their size 
proportionate to that of infants) to eat the amount of 
food commonly given to babies. This overfeeding is 
largely responsible for the deaths of over 150,000 infants 
every year. Many of those who do not die are handi- 
capped through life. 

The baby should never be fed during the night, any 
more than an adult. 

The child who is not taught to expect food at night will 
sleep soundly until morning. The restlessness of children 
at night is largely due to the customary way of feeding. 
If the baby awakens and cries, only water should be given. 

When infants are overfed, the surplus milk spoils in 
the digestive tract. This fermentation, irritating the 
nervous system, makes the child cross, brings on skin 
eruptions, gastro-intestinal disorders, catarrhal conditions, 
adenoids, meningitis, and other diseases. 

As with adults, improper feeding of children blunts the 



BABY FADING 255 

normal hunger. This is replaced by an abnormal craving, 
makes the child fretful, unless allayed by frequent feed- 
ings. This is one important reason for training children 
to eat properly from the beginning. 

The mother's milk is the natural food, and she should 
nurse the infant at least nine months ; longer is better. 
Nursings should be limited to five daily periods ; four 
are better. The weaning should be gradual. 

Begin weaning by substituting one meal a day of goat 
or cow's milk for a breast feeding. About ten days after 
this is started, substitute another daily meal of milk, and 
two weeks later substitute all goat or cow's milk. Fre- 
quently, before the child is weaned, the mother will give 
but two feedings. One or two feedings of milk will have 
to be substituted. Avoid, if possible, weaning the child 
during the hot summer months, for its vitality is then 
lowest, and pure fresh milk is difficult to obtain. 

It should be remembered that after the weaning age 
milk is not a complete food, as it is almost entirely defi- 
cient in iron, a surplus of which is stored up in the new- 
born infant's liver. This gradually decreases. There- 
fore, after weaning, raw vegetable or raw fruit juice 
should certainly be given the child. 

If artificial feeding is necessary, the best substitute for 
milk is fresh, clean, goat or cow's milk that has not been 
boiled or pasteurized. 

In extremely rare instances only should anything but 
milk be given the infant. For very young infants, goat 
or cow's milk should be slightly diluted with pure water, 
which can be gradually lessened until undiluted milk is 
fed to the child. If the infant is fed only three times 
daily (four at the most), it may be given all that it will 



256 



RIGHT FOOD — THE RIGHT REMEDY 



take each time. (To feed oftener and allow it to have 
all it will take is wrong, and indigestion will certainly 
follow). This is the best way to feed infants artificially. 
It is not only simple, but assures good health to the child. 
Pure, fresh milk (diluted or undiluted) is better than 
modified milk. However, those who care to use modified 
milk should follow this schedule : 



Child's age 
in days 
2 to 7 


Amount 
of Milk 
Ounces 
3 


Amount 

of Water 

Ounces 

6 


Amount of 
Milk Sugar 
Teaspoonfuls 
2 


7 to 10 


4 


8 


2/ 2 


10 to 15 


5 


10 


4 


15 to 30 


6 


10 


2 table 
spoonfuls 


Child's age 

in months 

1 


Amount 
of Milk 
Ounces 
7 to 8 


Amount 

of Water 

Ounces 

12 


Amount of 
Milk Sugar 
Tablespoonfuls 

2H 


2 


10 to 11 


15 


3/ 


3 


15 to 16 


16 


4/2 


6 


22 to 24 


10 to 12 


Ay 2 


8 


26 to 28 


8 to 9 


4/2 


9 


28 to 30 


7 to 8 


4/ 



From the ninth month to the end of the year, gradually 
increase the amount of milk, so that one quart or thirty- 
two ounces of undiluted milk will be given daily at the 
end of this time. 

The amounts stated are the average amounts to be 
given. Some children will not require nearly so much. 
Do not force the feeding, or feed oftener than three or 
four, or, at most, five times daily. 

From the eighth to the tenth month the child may have 
a hard whole-wheat biscuit on which to cut its teeth. It 
will learn to eat by biting on this. 



BABY FEEDING 257 

When the baby is ten to fifteen days old, a little fruit 
or fresh vegetable juice each day thereafter will be bene- 
ficial. This maintains the alkalinity of the body fluids, 
which will resist disease. It also supplies elements 
necessary for cell construction, lacking in milk. 

The juice of sweet oranges, sweet ripe pineapples, 
blackberries, raspberries, lettuce, celery, raw cabbage, raw 
spinach and raw carrots may be used. Mash the fruit or 
vegetable and strain off the juice, preparing it daily. 

The fruit juice can be put into the water or the vege- 
table juice into the milk. Begin feeding these juices 
about the tenth to fifteenth day after birth, giving one- 
quarter teaspoon ful (daily) at ten days; three-quarter 
teaspoonful at one month; two teaspoonfuls at two 
months ; two tablespoonf uls at eight months ; and three 
tablespoonfuls at ten months. 

Many artificially prepared foods contain too much 
starch, and, if fed to a baby, will cause disease, because a 
child cannot digest starch until the end of the second 
year. The safest and best way is the simplest. Feed 
the baby nothing but milk; prepared as directed, if bottle 
fed ; adding the fruit and vegetable juices at the proper 
times. Children thus fed will have healthy bodies. 

Never give babies or young children even the smallest 
amount of commercial (white) sugar. 



258 RIGHT FOOD — THE) RIGHT REMEDY 

12 to 18 Months 

Some mothers believe this is the time to begin feeding 
meat, bread, potatoes, puddings and so on, and sometimes 
will actually force the child to eat these adult foods. 
Such feeding is criminal. 

The natural food for children at this age is milk, with 
the addition of fruit and vegetable juices — nothing more, 
except, perhaps, hard, whole wheat bread for cutting the 
teeth. 

The number of meals should be reduced from five or 
four to only three. 

The first meal will consist of all the milk the child 
desires. 

The second meal will consist of all the milk the child 
will take, including the fruit or vegetable juice, prepared 
and given as already directed. The juice of sweet prunes 
or figs, preferably given during the cold months, if pre- 
pared without sugar, may be added to the list of fruits. 

Sometimes children at this age may be fed celery pulp 
or spinach, prepared as follows : Run through a mill and 
through a coarse sieve. To two tablespoonfuls of this, 
add the juice of one sweet orange or a like amount of 
juice from berries, apples or pears. The fruit should be 
ripe and sweet. This should be fed before the milk at 
the noon meal. 

The third meal should consist only of milk, and as 
much as the child desires. 

If the child is thirsty between meals, only water 
should be given. 



BABY FEEDING 259 

18 to 24 Months 

Children of this age should be fed the same as from 
twelve to eighteen months, except that fruit and vege- 
table pulp can be given regularly at the noon meal. These 
pulps should be eaten before the milk. Tomato juice 
may now be added to the list of fruit and vegetable 
juices. Avoid very sour fruits. 

Milk should be given from the bottle, not from the cup, 
until the end of the twenty-fourth month. This assures 
better insalivation of the milk. 

It is wrong to give starch — bread or cooked cereals — 
at this age, although it is commonly done and is advocated 
by many physicians. 

Omit all sugar. One great habit of mothers is to give 
children from this age up, between meals, bread and 
butter, with a thick layer of sugar on that — sometimes 
even condensed milk on bread and butter. This deserves 
the severest censure as it is almost certain to produce 
sickness, or death, or life-long agony. 

Fresh, sweet fruit in warm weather, and the dry sweet 
fruits — raisins, figs, and dates — in cold weather supply a 
natural and easily assimilated sugar. Feed these accord- 
ing to the directions given on pages 257 and 258. 

It is also a grave mistake to feed meat, fish or eggs at 
this age. The milk supplies enough of the elements 
found in these foods. Meat, fish and eggs overstimulate 
the nervous system, and lay the foundation of future bad 
health. 

The first and third meals should consist of milk only. 



260 RIGHT FOOD — THE RIGHT REMEDY 

25th Month to 5 Years 

Foods requiring mastication, except the whole wheat 
bread or biscuit used during the teething period, cannot 
safely be given children until the beginning of the twenty- 
fifth month, the beginning of the third year. They should 
not be given even then if the child is not able to thor- 
oughly masticate and insalivate the dry cereals or toasted 
whole wheat bread. For this reason the following sample 
menus are rather too liberal until the child is thirty or 
thirty-six months old. 

The transition from the 18-to-24 Months diet to the 
25th Month to 5 Years diet, should be gradual — that is, 
do not pass quickly from the 18th to the 24th month 
feeding to the feeding here given. In the beginning give 
mostly milk, feeding the other foods, especially starchy 
foods, sparingly. The safest way until the child is 
thirty-six months old is to give : 

Morning meal : Fruit and milk. 

Noon meal : Dry cereal, or toast, and milk. 

Night meal : Vegetables, fruit and milk. 

When feeding the child according to the following 
sample menus, starchy foods (bread, cereals, potatoes) 
should be given only at two daily meals. The other meal 
should comprise fruits and dairy products, or fruits, 
vegetables, and dairy products. This meal may be eaten 
at any of the three daily meal times. Proper combina- 
tion of children's foods should be rigidly enforced. They 
should never be allowed to eat between meals. 

Mastication is absolutely essential to proper assimi- 
lation, and is one of the first training courses the child 
should undergo. Children fed cereals or bread soaked 



BABY FEEDING 261 

in milk or other liquids will not acquire the art of masti- 
cation and insalivation. Dry whole wheat products are 
ideal foods for mastication, and should be eaten dry. 
They should not be soaked in milk or washed down with 
milk or water. 



262 



RIGHT FOOD — THE RIGHT REMEDY 



MENUS 



Three to Five Years 
(Twenty-fifth month to five years) 



Substitute 
Food Lists 

Morning meal: V W 




M 


Noon meal: 


A C 
A B 


Night meal: 


J 




T 


Morning meal: 





Cooked whole wheat (No sugar 

on any cereal) 
Cottage cheese or milk 

Milk or buttermilk 
Vegetable salad 
String beans 

Milk or buttermilk 

Dates (Only when well. See 

note) 
Whole wheat toast 



Natural brown rice (unpol- 
ished), cooked with raisins 
or dates, and served with 
butter (no sugar). (Only 
when well. See note) 





M 






Milk 


oon meal: 


A B 


C 


D 


Cooked vegetables or vege 
table salad 




F G I 


I J 


Orange 




M 






Milk or cottage cheese 


ight meal: 


A C 

N 






Baked potato with butter 

Celery 

Milk or buttermilk 



BABY FEEDING 



263 



Substitute 
Food Lists 

Morning meal: F G H I J K Apples 
M Milk 

Cottage cheese 



Noon meal: A C 



Vegetable salad 
Whole wheat toast 
Milk or buttermilk 



Night meal: 



A C 



Baked potato 

Celery 

Milk or buttermilk 



Morning meal: W 



Puffed wheat (eaten dry, with 

no sugar) 
Milk or buttermilk 



Noon meal: 


A B C K 


Vegetable pulp or vegetable 
salad 




F G H I J 


Baked apple 




N 


Milk or buttermilk 


Night meal: 




Baked potato with butter 




ABC 


String beans 




N 


Milk or buttermilk 



Morning meal: V W 



Whole wheat toast (no sugar 

on cereal) 
Milk or buttermilk 



Noon meal: F G H I J K Soaked prunes 

Milk or buttermilk 



264 



RIGHT FOOD — THE RIGHT REMEDY 



Substitute 
Food Lists 



Night meal: W 



ABC 
C 

N 



Whole wheat bread toasted, 
with dairy butter or peanut 
butter 
Spinach 
Celery- 
Milk or buttermilk 



Morning meal: V W 



Whole wheat cereal (never 

use sugar on any cereal) 
Milk or buttermilk 



Noon meal: ABC Vegetable pulp or vegetable 

salad 
F G H I J K Fresh fruit 

Milk or buttermilk 

Night meal: W Whole wheat bread with dairy 

butter or peanut butter. 
ABC Asparagus 

Milk or buttermilk 



Morning meal: W 



Whole wheat toast 
Milk or buttermilk 



Noon Meal: F G H I J K Soaked prunes 
ABC String beans 

Milk or buttermilk 



Night meal: 



W 
J 



Shredded Wheat 

Dates (Only when well. See 

note) 
Milk or buttermilk 



BABY FEEDING 265 

Substitute 
Food Lists 

Morning meal: W Shredded Wheat 

Milk or buttermilk 

Noon meal: ABC Carrots 

A C Lettuce 

F G H I J K Apple 

Cottage cheese 

Night meal: T W Well baked whole wheat bread 

J Figs (Only when well. See 

note) 
Milk or buttermilk 

NOTE: Sweet fruit and starch should never be combined in a meal, 
except when the child is strong- and robust, and then use 
the sweet fruit in moderation. 



266 RIGHT FOOD — THE RIGHT REMEDY 



YOUNG CHILDREN 



Stereotyped menus cannot be given for children nor 
adults. The menus suggested are simply a guide to in- 
sure a sufficient quantity of properly combined foods at 
each meal. The menus just preceding are liberal enough 
for children three to five years old, and especially liberal 
for three-year old children. 

It might be advisable to feed children separately, to 
prevent their crying for the adult foods they should not 
eat. 

Children fed on simple, natural foods have all the appe- 
tite necessary, and need not be coaxed to eat. If coaxed, 
they generally overeat. If the child has no desire for 
food do not force it to eat. One, two or even three meals 
omitted will more than likely be beneficial. 

Nothing but pure water should enter any child's 
stomach between meals. Children fed between meals 
lose their normal desire for simple, natural foods, and 
will not eat at the regular meal times unless foods are so 
prepared as to falsely stimulate the appetite. Children 
who eat normally and regularly, will eat simple, natural 
foods with a keen appetite. 

Children should be given only water when thirsty. 

Milk is a food, not a beverage to allay thirst. It 
should be sipped from a spoon, rather than drunk from 
a cup or glass, to insure better insalivation. 

Candy-eating, one of the greatest hindrances to chil- 
dren's health, is a habit wholly fostered by adults. If it 



YOUNG CHILDREN 267 

is not formed, it need not be fought later. The child's 
craving for sweets is normal and natural, and should be 
met by the natural sugars (sweet fruits) as part of the 
meal, and not by candy between meals. 

Giving ice cream to children is a bad practice, and, 
during the hot months especially, is one of the great 
causes of digestive disturbances. Strong, robust chil- 
dren may eat home-made ice cream in moderation — not 
more than once a week. This should be part of a meal 
consisting of fruit only — no starch, meat, or legumes. 

During acute illness of children, digestion is suspended, 
as in adults, yet the common practice is to continue feed- 
ing. Only those ignorant of the laws of Nature will 
feed during acute illness. The crying of the child is for 
exercise or on account of pain, and not from hunger, 
although the majority interpret crying as a call for food. 
Fresh fruit juice may be given three times a day, and 
water at intervals. When the child is recovering, give 
the foods to which it is accustomed and do not try to 
make a change of foods. 

Mothers and nurses invariably believe that when 
digestive disturbances occur, the quality of milk is the 
cause. Ninety-nine times out of a hundred this is not 
true. The cause lies in the quantity. This is one great 
reason why artificial foods are used to substitute milk, 
although milk is the normal and natural food for the 
infant and child. Changing food does not relieve an 
overworked digestion ; a fact not generally known, be- 
cause few realize that digestion can be overworked. 

Particular attention should be given to the necessity 
of fruits and vegetables, especially raw salad vegetables, 
in the diet. 



268 RIGHT FOOD — THE RIGHT REMEDY 

It is a grave mistake to feed young children meat and 
fish. Eggs should never be used. 

Children should be taught to masticate their food 
thoroughly. 



SCHOOL CHILDREN 269 



SCHOOL CHILDREN 



Health education is fundamental for success, yet it is 
given very little attention in the public schools, and 
almost entirely neglected at home. Child life is governed 
by natural laws. If these laws are broken, the children 
cannot have the best physical and mental health. Per- 
mitting children to eat for the simple pleasure of eating, 
often brutalizes and vulgarizes their habits, implants 
selfishness, and causes physical and mental disease. 
Provide the children with just sufficient food for build- 
ing and maintaining the body and storing up that energy 
necessary for later life, and train them early in those 
habits of right living upon which their success in life 
depends. Many who might become successful in any 
field of activity fall short, or utterly fail, of their highest 
achievements, through improper training when children. 
Children must be taught mental and physical hygiene. 
They should be taught self-control— one of the noblest 
qualities of character. They must be taught to respect 
and reverence their bodies. 

Most of the schools teach physiology, and devote more 
or less time to physical exercise, but give no intelligent 
attention to the feeding and building of the body — to 
secure for it all the elements necessary to normal develop- 
ment. 

There are schools for the correction of moral perversi- 
ties and for ethical training, yet the students are per- 
mitted to eat in a manner that builds moral idiocy, or at 
least prevents the development of the moral sense. 



270 RIGHT FOOD — THE RIGHT REMEDY 

A manufacturer is constantly striving to use the best 
of materials in his product, but educators give little or 
no attention to the material necessary for the proper 
construction of the bodies and brains of their students. 

The dullness and backwardness of many students is 
frequently due to improper eating. Nervous and irritable 
students may lack a keen appetite for real food. Such a 
child should be removed from the irritating influences, 
put to bed, and given nothing but water until the irrita- 
bility has ceased. Until the nervous system becomes 
normal, give nothing but toasted whole-grain bread and 
a glass of milk, or a little fresh fruit, at separate meals. 



SCHOOL CHILDREN 271 

MENUS 

FOR 

School Children Having Lunch at Home 



Suggestions given on page 266, also apply to school 
children and young persons 

Substitute 
Food Lists 

Morning meal: V W Cooked whole wheat (no 

sugar) 
Milk 

Noon meal: ABC String beans 

A C D E | Vegetable salad or cabbage 
F G H I J j slaw or fruit salad 
Milk 

Evening meal: Whole wheat bread with dairy- 

butter 

J Dates (Only when well. See 

note) 

ABC Raw or cooked vegetables 



Morning meal: V W Natural brown rice cooked 

with raisins and served with 
cream or butter (no sugar) 
(Only when well. See note) 
Milk or buttermilk 

Noon meal: A B C D E Raw or cooked vegetable 
F G H I J Fresh fruit 
M Milk 



272 RIGHT FOOD — THE RIGHT REMEDY 



Substitute 
Food Lists 



Evening meal: S T W Baked potato with dairy butter 

A B Corn on cob 

A C Celery or cabbage slaw 



Morning meal: V W Toasted whole wheat bread 

with dairy butter 
Milk or buttermilk 

Noon meal: F G H I J Fresh or dried fruit 
A B C D E Carrots 
A B C D E Fresh green peas 
Milk or buttermilk 



Evening meal: S T 


Baked potatoes with dairy 




butter 


A C 


Cabbage slaw 


ABC 


Asparagus 


Morning meal: V W 


Shredded Wheat (no sugar) 


M 


Milk 



Noon meal: F G H I J K Fruit salad with ground nuts 

over top 
M Cottage cheese or milk 

Evening meal: S T Whole wheat toast 

A C Vegetable salad 

ABC Dandelion greens 



Morning meal: V W Cooked whole wheat grains 

with butter or cream (no 
sugar) 
J Raisins (Only when well. See 

note) 



SCHOOL CHILDREN 



273 



Substitute 
Food Lists 

Noon meal: F G H I J K Fresh fruit 
A C D Celery 

Milk 



Evening meal: M N 

S T W 

A C 



Milk or buttermilk 

Baked potatoes with dairy 

butter 
Vegetable salad 



Morning meal: V W 

j 



Shredded wheat with cream 

(no sugar) 
Dates or raisins (Only when 

well. See note) 
Milk 



Noon meal: ACFGHIJ Fruit salad 

A B C D E Cooked vegetable 
Milk or buttermilk 



Evening meal: 



S T 
A B 
A C 



Whole wheat bread toasted 
Vegetable soup 
Celery or lettuce 



NOTE: Sweet fruit and starch should never be combined in a 
meal, except when the child is strong- and robust, and then 
use sweet fruits in moderation. See page 160. 

MENUS 

FOR 

School Children Having Lunch at School 



School children, unable to eat their noon-day meals at 
home, are handicapped. However, the best plan for them 
follows : 



274 



RIGHT FOOD — THE) RIGHT REMEDY 



Morning meal: 



Noon meal: 



Evening meal: 



A "starch" meal as given for 
meals" on pages 271, 272 and 273. 



morning 



A "fruit" meal of fresh and dried fruits and 
milk or buttermilk. No starchy foods. 

A "starch" meal as given for "evening meals" 
on pages 271, 272 and 273. 



If more convenient to carry sandwiches instead of fruit 
and milk for the noon meal, the daily meals should be 
arranged as follows: 



Morning meal: 



Noon meal: 



Evening meal: 



A "fruit" meal of fresh and dried fruits and 
milk or buttermilk. No starchy foods. 

Sandwiches, without fillings of meat, eggs 
or jellies, accompanied by a few stalks of 
celery, or a few leaves of lettuce, or cab- 
bage. (No fruit, cake or pastry). 

A "starch" meal as suggested for "evening" 
meals on pages 271, 272 and 273. 



MENUS 

FOR 

School Children 



The menus outlined in the two preceding chapters are 
the best for young persons. These menus give a starchy 
food at two daily meals, with one meal a "fruit" meal, 
comprising fruit and dairy products, and perhaps vege- 
tables, but no starchy food. These menus furnish suffi- 
cient building foods without the use of meat or eggs, 
which are undesirable in the diet of young persons. 

If meat or eggs must be used, which should not be often, 



SCHOOL CHILDREN 



275 



the menus must be changed from the two-starch-meals-a- 
day plan to one which allows the use of meat and eggs. 

In this case, one meal of the day should be a "fruit" 
meal, comprising fruits and dairy products, perhaps vege- 
tables, but no starchy food. 

Another meal of the day should be a "starch" meal. 

The meat or eggs being eaten at the evening meal, this 
meal will be the "meat" meal. 

The arrangement for the day is as follows : 



Morning meal: 



Noon meal: 



Evening meal: 



Substitute 
Food Lists 



A "starch" meal as given on page 271. If 
the noon meal becomes a "starch" meal, as 
when sandwiches are eaten, then only fruit 
and dairy products should be eaten for 
breakfast; no starchy food. 

If this meal is eaten at home, menus for 
"noon meals" on page 271, should be fol- 
lowed. If this meal is not eaten at home, 
the best plan is to eat only fresh and dried 
fruit and milk or buttermilk at this meal. 
If this is done; that is, if fruit and milk are 
eaten at noon, then the morning meal may 
be a "starch" meal as given for "morning 
meals" on page 271. However, if sand- 
wiches are carried for this noon-day lunch, 
then the breakfast should consist of fruit 
and milk or buttermilk; no starchy food. 

As follows: 

"Evening" Meals for School Children 
When Meat or Eggs Must Be Used. 



M N O P Nuts or eggs or meat 

ABCDEFGH Fruit or vegetable salad 
ABE Cooked non-starchy vegetables 



276 



RIGHT FOOD — THE RIGHT REMEDY 



Substitute 
Food Lists 

M N O P 

ABE 

A C D F G H 

M N O P 

A C D E F G H 

ABE 



Cheese or nuts or eggs or meat 
Cooked non-starchy vegetable 
Vegetable salad or cabbage slaw 

Fowl or eggs 

Fruit salad or grapefruit 

Cooked non-starchy vegetables 



M N O P 

A C D F G H 

ABE 

M N O P 

A C D E F G H 

ABE 

A B 

M N O P 

ABE 

A C D E F G H 



Nuts or eggs or meat 
Vegetable salad or cabbage slaw 
Cooked non-starchy vegetable 

Cottage cheese or milk or eggs or meat 

Vegetable salad 

Cooked non-starchy vegetable 

Vegetable soup (soups should rarely be 

given to children. See page 287) 

Cottage cheese 

Cooked non-starchy vegetable 

Tomatoes 



COOK BOOK 






VEGETABLES 277 



VEGETABLES 



At sea level the boiling point is 212 degrees Fahrenheit, 
and boiling is indicated by a vigorous agitation of the 
water. Simmering heat is a moderate heat of about 180 
degrees Fahrenheit. In this, bubbles form on the bottom 
of the vessel, rise upward and break without causing 
violent agitation. 

The succulent or non-starchy vegetables in Lists A and 
B are usually improperly cooked. A general discussion 
as to the preparation of vegetables will be found on page 
71. Vegetables may be served with any of the following 
dressings. Persons with weak digestions should use 
dressings sparingly, as they are concentrated. 

Mayonnaise 

Sweet or sour cream 

Olive oil 

Butter 

Lemon juice may be used on the greens if attention is 
given to the proper combination of acid and starch. 
(See page 160). 

Flour or starch dressings, so-called cream dressings, 
are bad. 

No seasoning or dressings should be added until the 
cooking has been completed. 

Sweet corn on the cob should be put into cold water, 
and cooked five to seven minutes after boiling begins. 

Spinach is usually improperly cooked. Wash well and 
drain. Cook in a vessel containing only two or three 



278 RIGHT FOOD — THE RIGHT REMEDY 

tablespoon fuls of water. Spinach will wilt and cook in 
its own juice in 15 to 20 minutes of slow cooking. It 
should be served with the juice, which may be strong to 
the palate unaccustomed to its real taste. 

Greens of all kinds should be cooked in the same way 
as spinach. More water, however, is generally needed. 

Asparagus is best and most palatable when cut into 
small pieces, boiled and served with or without dressing. 

Egg plant should not be fried. Cook it as other vege- 
tables. 

Cabbage has not been included in Lists A and B, be- 
cause it is best eaten raw in a salad or as a slaw. Cooked 
cabbage has a great tendency to ferment after it is eaten. 
Sauerkraut is not commendable, for the brine hardens the 
fiber, making it difficult to digest. 

Onions are best when baked. This also helps to keep 
the room free from their odor. 

Any two vegetables may be cooked together; none 
should be cooked with meat. 



fruits 279 



FRUITS 



Most of the fruits can be and should be eaten un- 
cooked. Dehydrating fruits conserves all the natural 
elements without change. It is unnecessary to can them 
by cooking, which detracts from their food value. Fruits 
should be eaten for their natural taste and the vital ele- 
ments they contain, and not served as an excuse to eat 
commercial sugar used as a sweetener. 

It is neither necessary nor advisable to cook dried 
fruits, prunes, peaches, pears, raisins, etc. They should 
be put into a deep dish or fruit jar, and covered with hot 
water. Cover tightly. Allow to soak twelve to eighteen 
hours, when they will be as tender as though stewed. 
This method retains the full value of the fruit. Cook- 
ing produces a chemical change, making it necessary to 
add sugar. If the soaked fruit is not sweet enough, a 
small amount of honey, maple sugar, or dark brown sugar 
may be added. 

Dried fruit is more rapidly prepared by simmering. 
Cover with hot water and place it over a fire where the 
heat is not sufficient to boil the water. 

To bake apples, core and place in a deep pan with 
about one-fourth cup of water to each apple. If apples 
are sweet, add no sweetening. If sour or tart, add not 
more than one teaspoonful of honey, maple sugar or dark 
brown sugar for each apple. When baked, serve with 
their proportionate amount of juice. 

Grapefruit should be served with very little, if any, 
sweetening. Use honey, maple sugar or dark brown 
sugar. Never use white, commercial sugar. 



280 RIGHT FOOD — THE RIGHT REMEDY 



SALADS 



The "orthodox" or conventional idea of a salad is a 
tablespoon ful of raw or cooked vegetable, two or three 
slices of tomato, or a half ripe banana, served on a lettuce 
leaf with some rich dressing, or vinegar. 

Salads are those raw vegetables and fruits found in 
Lists ABCDEFGH, which may be eaten separately 
or combined with one another. 

For variety, some foods not appearing in the above- 
named lists may be used under certain conditions, and 
are listed in the following paragraphs : 

(1) Dried sweet fruits may be used in nearly all fruit 
salads. They take the place of commercial sugar as a 
sweetener and frequently make it unnecessary to use salad 
dressings. The dried sweet fruits, being concentrated 
"fruit sugars," are heat and energy producers. If more 
dried sweet fruits were eaten, less cereal starch (bread), 
which most persons overeat, would be consumed. 

(2) Nuts are very hearty and nutritious, and their 
use in salads makes it possible to reduce the meat or meat 
substitute portions, as the nuts themselves are a meat 
substitute. To eat nuts without diminishing the amount 
of meat in the day's rations is wrong. 

(3) Bananas are hearty and nutritious, and should 
never be eaten as a part of a hearty meal. They alone 
should constitute a meal or be eaten only with other fruit 
or with dairy products. (See page 176). 

Raw vegetables and fruits supply the body with the 
vital food salts which cannot be supplied by other foods. 



SALADS 281 

If the diet is to be beneficial these salads MUST be made 
of the proper material — raw vegetables and raw fruits. 

Salads should be simple. When complex, they are 
difficult to digest, and much of the good sought is lost. 

If temporary or permanent conditions make it impos- 
sible to obtain raw vegetable and fruit salads, eat the 
ingredients in their simplest forms — raw fruit, such as 
oranges, apples, peaches, pears, grapes, etc., after the 
meal. If the meal contains starch, acid fruits should 
not be eaten. Instead, several stalks of celery or leaves 
of cabbage will, in a way, take the place of the vegetable 
salad. 

There is no good reason why a salad, or its substitute, 
cannot be a part of every meal for which a salad is indi- 
cated. 

The so-called potato salad, a dish of messed-up boiled 
potatoes, is not recommended. Neither does the so- 
called "fish" salad or "meat" salad merit the name 
"salad." They should never be used. 

Allowing vegetables to stand in cold water an hour or 
so adds to their crispness. 

A food chopper simplifies salad making. Use it to 
grind up many of the vegetables in List A. 

Any raw vegetable or raw fruit may be eaten singly as 
a "salad" or may be used in combination with others in 
these lists. The following salads, which do not represent 
all the combinations possible, illustrate the simplicity with 
which salads can be made : 

Apples, oranges and raisins 

Apples, celery and dates 

Apples, cabbage and raisins 

Lettuce, oranges and raisins or dates 



282 RIGHT FOOD — THE RIGHT REMEDY 

Cherries and pineapple, sweetened with honey 

Cantaloupe and berries 

Grapes, tomatoes and chopped figs or dates 

Apples, pears and nuts 

Peaches, one kind of berry, and nuts 

Apples, grapefruit and nuts 

Apples, oranges and nuts 

Pineapple, strawberries and nuts 

Peaches, raisins and pecans 

Lettuce, grapes and nuts 

Cabbage, celery and nuts 

Celery or lettuce, pineapple and nuts 

Apples, celery and nuts 

Cabbage, apples and nuts 

Strawberries, bananas and nuts 

Pears or peaches, sliced bananas and raisins 

Apples, pineapple and bananas 

Lettuce, tomatoes and cucumbers 

Lettuce, tomatoes and onions 

Lettuce, celery and cabbage 

Lettuce, celery and canned tomatoes (fresh when in 

season) 
Lettuce, celery, apples and grapes 
Lettuce and cucumbers 
Lettuce and celery 
Lettuce and tomatoes 
Lettuce and grated carrots 
Cabbage and celery 
Cabbage, celery and watercress 
Cabbage, tomatoes and onions 
Cabbage, celery and sweet red or green peppers 
Cabbage and cooked beets 



salads 283 

Cabbage, onions and lettuce 

Celery and tomatoes 

Endive and tomatoes 

Onions and tomatoes 

Onions, tomatoes and cucumbers 

Onions and sweet red or green peppers 

Onions, tomatoes and sweet peppers 

Watercress and onions 

Watercress and tomatoes or cucumbers 
Cold Slaw: 

Put a head of cabbage into cold water to make it crisp ; 

run through chopper or cut fine ; serve with dressing of 

sweet or sour cream mixed with lemon juice. 
Carrot Salad: 

Mix one cup grated carrots, two-thirds cup chopped 

celery, and four tablespoons tomatoes (or equivalent of 

fresh ripe tomatoes, if in season). Serve on lettuce 

leaves with dressing. 

Cabbage Slaw and Vegetables: 

Chop one head cabbage, to which add leaves of large 
head of lettuce, four tomatoes, large stalk of celery, 
and one small cucumber if in season ; serve with mayon- 
naise dressing, or one made of olive oil and lemon juice. 
A winter salad may be had by substituting sweet apples 
for tomatoes. 

Cabbage and Pepper Salad : 

Remove seeds from sweet peppers and stuff with 
chopped cabbage and celery, adding mayonnaise or 
French dressing. 
Ripe olives, which are rich in oil, are much better with 

salads than extracted oil. 



284 RIGHT FOOD — THE RIGHT REMEDY 



SALAD DRESSINGS 



The less dressing used, the better. Raw green vege- 
tables are best eaten "straight/' 

Salad dressings vary according to individual taste. The 
dressings commonly used are too rich. Simple dressings 
are best. If they are rich, the benefit of the salad will 
be lost. Oils are concentrated foods, and difficult to 
digest. Vinegar should never be used, but should be sub- 
stituted by acid fruit juice, such as lemon (which is best), 
lime, orange, grapefruit or pineapple. 

With starchy foods, it is best to use salad dressings 
containing only a small amount of acid fruit juice. Use 
a vegetable salad instead of a fruit salad with starchy 
foods. 

The following suggestions are offered for salad 
dressings : 

(1) A good commercial salad dressing may be used, 
combining it with equal parts of whipped cream or top 
milk. 

(2) Mayonnaise dressing requires more labor to 
make than the effort is worth. The simplest formula is : 

Beat the yolk of a raw egg in a mixing bowl. Add 
one-half pint (8 ounces) of olive oil, drop by drop, stir- 
ring continually. Then add a few drops of lemon juice, 
then a few drops more oil, alternating until the desired 
amount of dressing is made. Lemon juice thins the 
dressing while the oil thickens it. The desired consist- 
ency is thus obtained. One yolk is sufficient for nearly 
one pint of dressing. 



SALAD DRESSINGS 285 

(3) Onion juice or onion salt can be used in many 
salads. 

(4) Olive oil and lemon juice (French dressing) 

Oil 

Sour cream 

Sweet cream 

Cream and honey 

Honey 

Cucumber juice 

(5) Any acid fruit juice, such as lemon, lime, orange, 
grapefruit or pineapple, may be used alone as a dressing 
or may be combined with : 

Olive oil 
Peanut oil 
Cottonseed oil 
Honey 
Top milk 
Sour cream 
Sweet cream 

Use salt very sparingly at all times. 



286 RIGHT FOOD — THE RIGHT REMEDY 



DAIRY PRODUCTS 



Clabbered Milk : Put fresh milk into an earthen dish 
(never metal), cover, but not air tight. Allow to stand 
undisturbed in a warm place until as thick as baked cus- 
tard. Chill and serve. Raw, unpasteurized milk must 
be used. Pasteurized milk will not clabber properly. 
Instead of souring, it decays. 

Cottage Cheese: Put clabbered milk into a muslin bag, 
hang in a cool place and let drain. Do not drain entirely 
dry, but leave some whey in the mass. Beat thoroughly 
with an egg beater, adding top milk. Finely chopped 
sweet peppers, onion, ripe olives or sliced tomatoes may 
be added if desired. After the milk clabbers, beat with- 
out delay, to prevent its becoming bitter. 

Real buttermilk is what remains of the milk after the 
butter has been removed by churning. It can be made at 
home by thoroughly beating clabbered milk with an egg 
beater. In digestive troubles, it is better to clabber and 
beat skim milk. Skim milk can be bought from the 
dairyman at a low price, then clabbered, and beaten. In 
this way any family can afford their own pure buttermilk. 

Custard: Beat one egg, add one cup milk, one tea- 
spoonful of honey, nutmeg, mix well and bake in oven. 

Junket: Cannot be commended if sugar is added. It 
is made by purchasing rennet tablets at the drug store, 
adding to sweet milk, and then putting aside where it will 
not be disturbed until coagulation occurs. 



soup 287 



SOUP 



Soups should be avoided by those with a weak diges- 
tion. They cause gas. 

Hot soups are decidedly objectionable. (See page 48). 
They should be eaten only when moderately warm and 
made of vegetables rather than meat. Meat extracts 
and meat soups are more stimulating than nourishing in 
their effect upon the body. 

The largely advertised bouillon cubes contain little 
more than salt. They are practically devoid of nutri- 
ment and are too stimulating to be used often. 

Vegetable soups, when properly and freshly made, con- 
tain food value. Many vegetables left from a preceding 
meal, which otherwise would be wasted, can be utilized 
in soup. No better stock for soup can be obtained than 
the water in which potatoes have been boiled. Simply 
add onion, celery, or other vegetables, which must be 
thoroughly cooked before adding to the potato stock. 
This makes one of the best and most economical soups, 
it can be quickly prepared and is rich in vital food salts. 
Celery leaves should be saved and used for this soup. 

Flour or corn starch should never be used for thicken- 
ing soups. 

Soups made entirely of the legumes — dried beans, dried 
peas and lentils — cannot be commended, for they are very 
starchy and require more mastication than is ordinarily 
given them. Starches of all kinds require thorough in- 
salivation. Legumes may enter into a vegetable soup as 
explained on page 288. 



288 RIGHT FOOD — THE RIGHT REMEDY 

Vegetable Soup : Take equal parts of three to five of 
the succulent or non-starchy vegetables (See List A), 
chop fine or run through food chopper. Cook until 
tender. Proper consistency of soup is made by adding 
boiling water, hot milk, or boiling water and hot milk. Do 
not boil the milk. Season with butter. A proportionate 
amount of potatoes may be ground with the other vege- 
tables to give body to the soup, though it is better to eat 
the soup without this addition of starch. 

Any left-over vegetables from a meal may be used in 
this soup. Milk should not be added if any of the 
legumes are used. Persons with slow digestions or 
digestive disorders should never use legumes in soups. 

Tomato soup will perhaps aggravate any digestive dis- 
turbance, or any condition arising therefrom, more quickly 
and surely than when tomatoes are eaten in any other way. 
None except those with normal digestions should eat it. 
The most wholesome way to make it is as follows : 

To one pint of strained, cooked tomatoes, which should 
be brought to a heat just below boiling point in a double 
boiler, add one-teaspoon ful of soda. To this, add two 
cups of hot top milk, salt and a little red pepper. Do not 
allow the milk to boil. 

Puree is made by mashing vegetables after cooking, and 
thinning to required consistency. 

Soup should never be eaten with other food, except a 
little toast and lettuce, celery, or a raw vegetable salad. 
Tomato soup should never be eaten with starchy food. 



meats 289 



MEATS 



The digestibility and palatibility of meat depends much 
upon the method of cooking. Many of the varieties of 
meat are cooked similarly, hence general suggestions only 
are given. 

Meats should be seared (very quickly cooking the out- 
side of the meat) to coagulate or harden the outside, thus 
preventing the juices from cooking out. This may mean 
the sacrifice of the outside portion, but it is the secret of 
good broiling. 

Meats may be broiled over coals or in a manner known 
as pan-broiling. In pan-broiling, the meat should be at 
least one inch thick — the thicker the better. The broil- 
ing pan should be hot enough to turn the meat white when 
put into the pan. Instantly turn the meat over and repeat 
about four times. When cooking with gas, the flame 
should be extinguished or broiling pan removed long 
enough to cool the pan to a point where the meat will 
cook, but not sear. (If cooking on a range, move the 
pan to the back of the stove and forward again). Finish 
with enough heat to cook, but not harden the inside of 
the meat. Meat properly broiled, swells. When cut, 
the juice freely flows from it. If broiled improperly, 
the meat becomes hard and tough. 

If meat is broiled in a wire toaster over the coals, it is 
apt to become dry. Butter should be added when served. 

When pan-broiling pork steak, which is fat, pour off 
the grease. This prevents cooking the pork in the fat. 

Round steak is one of the cheapest of meats and should 



290 RIGHT FOOD — THE RIGHT REMEDY 

be cooked by thoroughly searing in a very hot pan. Then 
add a small amount of cold water and allow to stew over 
a simmering heat until tender. Do not cook over intense 
heat, as this hardens the meat fiber and makes it tough. 

Large roasts of meat are the most palatable. Small 
roasts for family use may be prepared as "pot roasts" by 
searing the meat well in the skillet. Then put into a 
kettle with a small amount of cold water. Bring to a 
boil and finish cooking over a simmering heat. Too much 
water should not be used, but should any fluid remain 
after the cooking is completed, use it for soup or dressing 
for vegetables. 

Any meat may be satisfactorily cooked by a method 
known as "jacket roasting." Make a stiff batter of flour 
and water. Put a coating of this over the meat. Then 
around this wrap a paper, and then over this another coat- 
ing of batter. Roast in an oven a little longer than the 
regular time, on account of the jacket. When the meat 
is thoroughly cooked, split the jacket and lift out the 
meat. Meat thus roasted does not dry out. 

The more expensive cuts of meats are no more nutri- 
tious than those which cost less. Tough meats are diffi- 
cult to make tender by any method of cooking except in 
a steamer, pressure cooker or fireless cooker. Tough 
meat can also be run through a chopper, made into a 
"meat loaf," and baked. 

To bake, place the meat in a very hot oven for ten 
minutes, and complete at a moderate temperature. The 
high heat in the beginning hardens the outside of the 
meat and keeps the juice within the meat. Baking at too 
high a temperature causes the entire piece to become 
tough and more difficult of digestion. 



MEATS 291 

A similar rule is to be observed in boiling meat to pre- 
vent it from becoming tough. Put the meat into boiling 
water and allow to boil violently for about ten minutes. 
Finish cooking at a simmering heat. 

Hamburger steak should be pan-broiled. 

Meat and vegetables should not be cooked together. 
A "stew" should be made by cooking each separately and 
combining them just before serving. 

In stewing meat, observe the same principle as in boil- 
ing, except that in stewing, the meat is not first boiled 
violently for ten minutes, but the entire cooking is done 
at a simmering heat. 

Meat broths can be made by grinding lean meat very 
fine. Put into cold water, and let simmer (same as for 
stewing) until cooked. Separate the broth from the meat 
by straining. If the cooking is done at too high a tem- 
perature the nutritive elements are solidified and pre- 
cipitated, leaving a liquid low in nutritive properties. 
Broths, properly prepared, are beneficial, but their value 
has been overestimated. A pound of lean meat makes a 
quart of fairly strong broth. 

Meat should ordinarily be seasoned at the table or just 
before removing from the heat, when a moderate amount 
of salt may be added. Sharp sauces on meat cause 
over-stimulation and overeating, and should be strictly 
avoided. Persons with normal appetites do not need 
them if the meat is properly cooked. 



292 RIGHT FOOD — THE RIGHT REMEDY 



FISH 



Fish is most wholesome when baked. Wash, dry thor- 
oughly, place in tin on greased paper (to prevent sticking 
to pan), bake until tender, and serve with a dressing of 
lemon juice and a small amount of salt. If the fish is 
not fat, add butter to the dressing. 

Fish may also be baked in the "jacket." 

In broiling fish, proceed as with meat. Fish should be 
tightly clasped in a wire holder and held close to the fire 
until the surface is hardened. It should then be held far 
enough from the fire to cook, but not dry out. When 
properly broiled, the fish will be juicy yet thoroughly 
cooked. Dress with lemon juice and a small amount of 
salt. 

Fresh fish only should ever be eaten. Fish out of cold 
storage decays rapidly. Many cases of ptomaine poison- 
ing are due to eating fish that has begun to decay. 



Sggs 293 



EGGS 



Eggs cooked at a boiling temperature are more difficult 
to digest than when "coddled." To coddle, place the eggs 
in boiling water, remove promptly from fire and let stand 
about ten minutes. Eggs that are very large or very cold 
require a longer time. If the eggs are desired hard, let 
them remain in the water twice as long. 

Never fry eggs. 

To scramble eggs, separate them from shell, put into 
a dish, thoroughly beat them, adding one teaspoonful of 
top milk for each tgg used. Put into a buttered pan, 
resting in another containing water near the boiling point. 
Stir the eggs until cooked to the desired consistency. 
Add a small amount of salt and serve. 

Eggs are very poisonous to many persons and extreme 
caution should be exercised when they are included in 
the diet — especially of those not in good health. 

The idea of "soft-boiled (or raw) eggs for the sick" is 
a source of danger, a snake in the grass. An absolute 
fast for the acutely sick is natural and more beneficial 
than even the smallest amount of food. When the patient 
is convalescing from an acute illness, it is best to omit 
eggs, giving the food suggested on page 33. Eggs should 
be eaten only when the patient is in a normal state of 
health. 

Eggs should be used with extreme caution by adults, 
and should never be used as food by children. 



294 RIGHT FOOD — THE RIGHT REMEDY 



LEGUMES: BEANS— PEAS— LENTILS 



The legumes are difficult to digest, and the common 
method of cooking them makes that process still harder 
to perform. 

The legumes are very starchy, and make a very 
starchy soup. Hearty "bean soups" cannot be com- 
mended, for they receive too little insalivation. 

To boil legumes, soak them over night. Cook them 
the next morning in the same water in which they have 
been soaked, pouring no water away. Cook until tender. 
Do not season until served, when butter may be added to 
suit the taste. 

To bake beans, first cook as directed above, boiling the 
water off until the beans are fairly dry, transferring them 
to an earthen dish for baking. When they are thor- 
oughly baked, turn down the heat, adding a moderate 
quantity of finely cut pieces of bacon which have been 
cooked in a small amount of water. Let stand in the 
oven a few minutes before serving. 

Meat, fat, sugar or molasses, or even salt, must never 
be cooked with any of the legumes. Neither should 
tomatoes, vinegar or lemon juice (anything which is acid) 
be used with beans ; for, being starchy, they are subject 
to fermentation, which tends to increase, unless caution is 
used in their combinations, and discretion exercised as 
to the amount eaten. (See page 160). 

Legumes are not vegetables and should never be con- 
sidered as such. 



POTATOES 295 



POTATOES 



Potatoes should be boiled or baked, and never cooked 
or fried in grease. If potatoes are peeled for boiling, 
the water remaining after cooking them should never be 
thrown away, but used in soups instead. 



296 RIGHT FOOD — THE RIGHT REMEDY 



BREAD AND CEREALS 



Cook oatmeal, rice and other cereals in a double boiler, 
using about one part cereal to five or six parts water. 
Cook thoroughly, adding no seasoning until the cooking 
is completed, when a dressing of butter and a very small 
amount of salt, or a little salt and top milk may be used. 
Use dates, figs or raisins as sweetening, but only when 
digestion is excellent, with no fermentation. Never use 
commercial sugar. These foods require much more in- 
salivation than is usually given them. If there is a 
tendency to insalivate them insufficiently, eliminate them 
from the diet and substitute drier foods. 

A very nutritious and inexpensive dish is prepared by 
cooking whole wheat berries (unground grain) like oat- 
meal, serving with the same dressing. This is superior 
to, and costs much less than any other cereal "breakfast" 
food which may be prepared in the home. 

The wheat is best prepared by soaking the wheat berry 
a few hours, allowing it to simmer for three to four hours 
before serving. 

No recipes are here given for making whole meal breads 
or biscuits, as there are many good ways, each cook 
usually having a favorite one. 

In all cases, be certain that only the natural, whole grain 
product is used. Polished rice, white flour, the farinas, 
and many other similar products are not commended. 



SANDWICHES 297 



SANDWICHES 



Whole grain, well-baked bread only should be used in 
sandwiches. 

Fillings for sandwiches are generally very concentrated, 
and, with the bread, give two concentrated foods together. 
Sandwiches with such concentrated fillings as nuts, eggs, 
chicken, should never be eaten by any except those with 
excellent digestions, and then only in great moderation. 
Lunches should be light, making the "meat," or night 
meal, the hearty meal. 

Chicken Sandwiches are made by slicing or mincing 
chicken, adding a small amount of salt or mayonnaise if 
desired. 

Egg Sandwiches are made by grinding hard coddled 
eggs, adding butter, a small amount of salt and olive oil, 
or mayonnaise. Lettuce may be cut up with the egg, or 
the leaves placed on each slice of the bread. 

Nut Sandwiches are made by grinding pecans or 
English walnuts, adding lettuce if desired. Mix well with 
a small amount of mayonnaise. 

Raisin-Cheese Sandwiches : Mix chopped seeded 
raisins with cottage cheese, and place with lettuce leaves 
between slices of bread. 



INDEX 



INDEX 



301 



Acidosis, animal foods cause 
cause and cure 
caused by bad combinations 
caused by hearty foods . 
evil results from 
most prevalent disease 
remedy for .... 

Alcoholic beverages 

Appetite, forms of 

time required to make normal 

Arctic explorers, diet of 

Artichokes 

Auto-intoxication .... 



59, 



Page 

132 

58 

156 

143 

62. 63. 64 

105 

65 



49 
45 
69 
65 
186, 188 
. 35 



Babies 250 

foods necessary for 132 

milk for . .130 

rules for care of 250 

Baby feeding 254 

general rules for 250 

Bacon 116, 200 

Bananas 76, 176, 280 

Banquets, care necessary at 228 

Bathing, rules for 11 

Beans, dried (see Legumes) 

Beverages 48 

Body, acid condition of 58 

cells 54 

Box lunches 235 

Bran 245 

Bread and cereals 104, 186, 296 

" jam 74 

" meat 74 

Breakfast (see Morning Meal) 

foods 112, 191, 192 



302 



INDEX 



Page 

Bright's disease 15 

Butter, dairy 116, 199 

nut 92, 180, 181 

Buttermilk 50, 135, 148, 178, 286 



Cake .... 








. 202 


Calory theory 




3, 207 


Cambric tea 




50, 195 


Camping, diet when . 




. 230 


Cancer 




48, 60 


Candy 




202, 266 


Catarrh from using milk . 




. 134 


what it indicates . 




16, 128 


Cause and effect, law of 




9 


Cells, body 




. 54 


Cereals (see Starch) (see Grains) 


104, 186, 191, 


kinds to use 




108, 112 


Cheese 




93, 181 


cottage 


. 148, 


Children 






cause of their sickness 




. 247 


illness of, what to do . 




. 267 


infant, rules for feeding 




250, 254 


rules for feeding . 




250, 266 


school 




. 269 


menus for . 




. 271 


their diet different than adults' 




. 150 


weight not guide to health of 




. 61 


Chocolate 




49, 202 


Christmas dinner . 








. 229 


Cider 








. 205 


Clams .... 








92, 204 


Clothing, proper . 








. 10 


Cocoa .... 








49 


Coffee 








49, 195 


substitutes 








50, 195 


Colds, cause and cure 








19, 154 



INDEX 



303 



Page 
Combinations 

acid and starch 80, 82, 112, 160 

for fruit meals 209 

" lunches to be carried 236 

" meat meals .223 

" starch meal 216 

fruit and starch 160 

general rules for . 156 

milk with other foods 133 

simple rules for 161 

Condiments ' 138 

Confections 202 

Constipation 50, 244 

Cook Book 277 

Cookies (see Desserts) 
Cooking (see Cook Book) 

"fancy" 70 

purpose of . 
Corn bread 
Country people, diet of 



Cows, care necessary for 

Crabs 

Cream .... 

Cucumbers 

Curing, dietetic, dependent upon 

fundamental principles of 

is simple 
Custard 



69 

111 
232 
128 
204 
200 
139 
13, 16 
9 
13 
195, 286 



Dairy products (see Milk, Buttermilk, Cottage Cheese) . 286 

Death from lack of food salts 61 

" mental discord 22 

natural, what it is 35 

when it occurs 18, 24 

Dehydrated foods used by explorers 66 

Dehydration 83 

Desserts 140, 195, 202 



304 INDEX 

Page 

Devitalizing foods 68 

Diabetes 14 

Diagnosis, why difficult 20 

Diarrhoea 244 

Diet 

advanced age 150 

benefit from 43 

children's 25, 247 

criticisms of 5 

during pregnancy 248 

errors without gastric pain 43 

following pregnancy 249 

how long for trial 4 

how to begin 3 

infants' 250 

middle age 150 

on dining cars 228 

overweight 240 

to obtain best results from 41 

underweight 242 

what it cures . 7, 13 

when not home 227 

when traveling 227 

Dieting, what it is 33 

Disease, a blessing 22 

"catching" 22 

early symptoms of 36 

in. which there is wasting away 15 

inherited tendency towards 8 

predisposition to 13 

what it indicates 8, 36. 134 

what it is 7, 247 

Disease, acute 17 

danger signals 17 

fasting for 24 

of children 267 

what causes 13, 17, 20, 134 

what it warns of 17, 247 



index 305 

Page 

Dressings 277, 284 

Drinking, rules for . . . 48, 50 

water, temperature of . 48 

Drinks, cold ..48 

hot .48 

Eating when away from home 227 

hurriedly . . ... 44 

to keep up strength 18, 19, 25 

to save food .39 

when traveling . . . . . ...... 227 

without relish . .39 

Eggs . . . . . . . . .94, 181, 293 

Eggnog 94 

Elimination, improper . . . . . . . . 55 

why necessary . .17 

Enemas during fast . .30 

purpose of . . . . . . .... 18, 246 

Environment, adverse .12 

aid to health . 5 

Farmer, diet for 232 

Fast, how to break . . . . . . . .33 

Fasting 

care during . . 30 

different from starving .26 

ill feelings during . . . . . . .27 

necessity for .24 

opposition to . .26 

rules for . . . . . ... 24 

what it cures . . ... . . . . 32 

Fats . ... . .116 

best obtained from . . . . . . . 144 

Fermentation of food . . . . . . . 16, 24, 56 

what causes it .41, 156 

what it produces 16, 42 

Fever 17 



306 INDEX 



Page 

Fish 85, 91, 181, 201, 292 

Fletcherism 44 

Flour, kind to use 108 

Food, acid forming 109 

amount of each kind necessary 142 

amount required 42 

combinations 156 

cranks 4, 227 

devitalized 57, 143, 157 

drunkards 106 

how to select proper 143 

to substitute 146 

kinds necessary for nutrition 142 

poisoning 54, 114 

pre-digested 70 

preparation of 68 

raw vs. cooked 69 

requirements 142 

temperature of 44 

Foods, classification of 52 

cooling 152 

heating 152 

not to be eaten 157 

number of kinds at a meal 158 

Foods, Class One 53 

amount necessary 142, 158 

definition of 52 

Foods, Class Two 52 

amount necessary 144 

definition of 52, 85 

harm from excessive eating of 74 

how to substitute 144 

Foods, Class Three 52 

amount necessary 143 

definition of 52, 102 

harm from excessive eating of 74 

how to substitute 143 



index 307 

Food salts Page 

importance of . . . . .54, 114, 153 

where found 59, 75, 79, 112 

Fowl 85, 181 

Fruit 279, 280 

amount to eat 149 

and starch • . . .80 

canned . 80, 197 

contains natural sugar 123 

cooked 80, 197 

cooking destroys quality of 79 

dehydration of S3 

dried acid and sub-acid 174 

dried sweet 77, 175 

kinds to use 77 

fresh acid . . .171 

fresh sub-acid 172 

fresh sweet . 173 

its function in body 79 

juices 205 

kind of to use . ,76 

meal 211 

necessity of 76, 147 

salads 280 

Game 85, 181 

Gelatin 195 

Grain „ 186 

kind to use . . . . . . . . . 108 

Gravies . . . 204 

Greens . . 167 

Griddle cakes . . 121 

Gum chewing 47 

Health, how to obtain . . . . . . . 243 

Hearts, weak, and baths . . . . . . . 11 

Hobby, get a . . . 23 

Honey 125, 194 

Hunger, importance of . . . . . . . .44 



308 INDEX 

Page 

Ice cream 141, 196 

harm from 154 

Ices 197 

Infantile paralysis 60 

Inheritance, effect on life 7 

Insalivation 44 

Jams 198 

Jellies 198 

Kidney trouble, cause of 16 

Laborers, their diet 237 

" requirements 151 

why handicapped 213 

Law governing man 1 

mental 1 

moral 1 

of compensation 1 

" God 1 

* life 1 

physical 1 

Laxative foods 244 

Legumes 85, 96, 160, 183, 284, 297 

Lentils 96 

Life, law of 1 

Lunches, bed-time 210 

between meals 210 

to carry 235 

Mastication 44 

benefit from proper 47 

Meat 85, 89, 181, 289 

amount necessary 85 

general discussion of 85, 89 

requirements small 145 

substitute requirements small 145 

substitutes 144 



index 309 

Page 

Melons . . .177 

Metaphysics 22 

Meals (see Menus) 

frequency of . 209 

"hurry up" .46 

when to eat 209 

Mental attitude . . . . . . . .21, 26, 32 

in sickness 18 

right 21 

discord . 12, 21 

during fasting 26, 32 

eating during 21 

. inhibits digestion . .21 

" elimination 21 

produces toxins in body 21 

Mental habits, bad, waste energy 23 

Menus, best arrangement for 158 

breakfast 146, 209, 211 

for children 262, 271 

infants 254 

meat meal ....... 144, 223 

morning meal 146, 209, 211 

night meal 144, 223 

noon meal 144, 216 

starch meal 144, 216 

how to know if proper 157 

how to select foods for 144, 158 

rules to govern 156, 207 

when lunches are carried . . . . . 235 

when not home 230 

Milk. .......... 128, 178 

canned ..... 133 

certified 130 

condensed 133 

evaporated 133 

general discussion of 128 

great value of 128 



310 INDEX 

Page 
Milk 

importance of in diet 148 

necessity for insalivation of . . . 46, 50 

skimmed 132 

sterilized 130 

substitutes 137 

top 133 

Morning meal, (see Menus) 

evils of hearty 209, 211 

examples of bad 214 

for children (see Children) 

" city workers 210, 214, 215 

" laborers 210, 213, 214, 215 

" sick persons 212 

" well persons 212 

rules for 209, 211 

starch for 215 

Natural death 36 

foods 54, 68 

sugar 123 

Nature, laws of 1, 131 

Nerve energy, how to obtain 9, 24 

why necessary 8 

Nervousness 38, 60 

Night meal, (see Menus) 

rules for ......... 223 

Non-starchy 53. 165 

Noon meal, (see Menus) 

rules for 216 

Nursing 249 

Nuts 85. 100, 180, 181, 280 

Oils 116, 199 

nut 99 

Olives 117, 139 

Overdrinking 50 



INDEX 311 

Page 
Overeating, cause of sickness . ... . .39 

causes of ....... 148, 156 

how to prevent 39 

importance of not 157 

Overweight, diet for 240 

potatoes and 115 

Oxygen 75 

Oysters 92, 181, 204 

Pain, fasting to relieve 32 

Pasteurization 129 

fallacy of 130 

Pastry (see Desserts) 

Peanut butter 98 

oil 99 

Peanuts 98 

Peas, dried (see Legumes) 96 

Pellagra 59 

Perspiration, benefit of . .11 

Physical bankruptcy . . 8 

exercise ......... 10 

laws ........... 1 

Pickles 138 

Pie 202 

Poisoning, self 35 

Potatoes 115, 186, 188 

Pregnancy, diet during 248 

diet following 249 

Preserves 198 

Protein 73 

Ptomaine poisoning 120 

Puddings 141 

Putrefaction 120 

Raw food 69 

fruits (see Fruits) 
Red lanterns 8, 17 



312 INDEX 

Page 

Reduction of weight 240 

Rheumatism 81 

cause and cure 15, 16 

from meat eating 16 

" starch and sugar eating . . . . . 16 

multiple articular 15 

not caused by acid fruit 81 

Rhubarb 170 

Rice Ill 

Rye bread Ill 

Salads (see Fruits) (see Vegetables) . . 161, 168, 171, 280 

size of 149 

vegetables for 168 

Salmon 201 

Salt 138 

Sandwiches 235, 237, 297 

School children 269 

lunches 273 

Scorbutus, cause and cure 58 

Scurvy, cause and cure 58 

Short cake . . .82 

Sickness (see Disease) 

follows holidays 229 

from sugar eating 122 

of children, cause of 247, 250 

severe, how to avoid 20 

what to eat during .... 24, 25, 147, 148 

Simmering 277 

Skin, care of .10 

Sociological workers, why they fail 239 

Soda waters 49 

harm from 154 

Sodium chloride ......... 139 

Soft drinks 49 

Soup .287 

necessity for insalivation of 46 



INDEX 313 

Page 

Spices 138 

Starch 103 

how much to eat 106 

meal .216 

" menus 216 

poisoning . . . ' 104 

what, to eat 143 

Starch eating, evils of 104 

why difficult to stop . . 106 

Sugar . . . . . . * . . . . 118, 194 

causes Bright's disease 121 

commercial 199 

dark brown 125 

evils of using 118 

maple 125, 194 

natural, where found 123 

responsible for overeating . . . . 121 

what to substitute for . . . . . . 144 

why difficult to stop using 121 

why harmful . .118 

Summer complaint 155 

diet for . . . 151 

Sunday dinner 229 

Sunshine, benefit of 18 

Syrup, commercial 118, 199 



Tapioca 141 

Tea, cambric 49, 195 

teakettle 49, 195 

Teething 256 

Thinness 242 

Thirst, abnormal 48 

Tomatoes 160, 169, 170, 288 

Top milk 133 

Traveling, rules for eating when 227 

Tuberculosis, relation of sugar and starch to . . .61 



314 



INDEX 



Page 
Underweight 242 

Vacation, why necessary 23 

eating during 230 

Vegetables 71, 165, 277 

amount to eat 149 

combination of 165 

how to cook 71 

" to prepare 71 

importance of 71 

raw, for salads 168 

Vegetarianism vs. meat eating 85 

Ventilation 18 

Vinegar 138, 204 

Vitamins 56 



Water treatments . 
Weather, influence of . 
Whole grain . 
Winter, sweet fruit during 

diseases, cause of 
Workers, manual, requirements 

sedentary, requirements 



18 
20, 150, 154 
108 
215 
154 
151 
151 



Yams 



186, 188 



INDDX 315 

COOK BOOK 

Page 

Bananas 280 

Boiling temperature . . 277 

Bread . .296 

Buttermilk 286 

Cereals . 296 

Cheese, cottage 286 

Cooking foods together 278, 291 

Custard 286 

Dressings 277, 284, 292 

Eggs 293 

Fish 292 

Fruits 279 

Fruit salads 280 

Junket 286 

Legumes 287, 294 

Meat 289 

Milk, clabbered 286 

Nuts 280 

Potatoes 295 

Salads 280 

Sandwiches 297 

Simmering 277 

Soup 287 

tomato 288 

Sweetening for sour fruit 279 

Tomato soup 288 

Vegetables 277 

dressing for . . . . . . . . . 277 



